Shrimp Jambalaya Recipe

This shrimp jambalaya recipe makes a super moist batch of rice, shrimp, and tender veggies coated in plenty of complex flavors. It’s wholesome, nutritious, and convenient to make.

Is Our Shrimp Jambalaya Healthy?

Jambalaya has a balanced nutritional profile with healthy veg, some cooked rice, and protein-rich shrimp. Shrimp also contains brain-healthy fats like EPA and DHA (omega 3 fatty acids).

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To make this recipe healthier, once we were happy with how it tasted, we tweaked the portion size. The result should taste good, fill your belly, and have moderate levels of saturated fat, sodium, and calories.

Since the ingredients contain minimal saturated fat, the problem shrinks down to the other two.

Sodium and Calories in Jambalaya

One portion of this shrimp jambalaya recipe has around 578 mg sodium (25% of the daily recommendation), and 497 calories (about 18 - 23% of the recommended range). These amounts make it easier to stay within healthy eating guidelines.

Ingredients for Shrimp Jambalaya

1. Rice for Jambalaya

Like many Louisiana rice dishes (gumbo, for instance), Jambalaya uses long-grain or medium-grain rice. Compared to other kinds, these two have less starch and won’t turn the dish into a pile of mush once cooked.

2. Shrimp for Jambalaya

Although any shrimp will work, we prefer small ones as they give an illusion that there are more shrimp. Plus, they’re often cheaper than large, presentable shrimp used in cocktails.

Peeling little shrimp can be a daunting task, so try to find some that are already peeled, de-veined, and sealed in an air-tight package. They can typically be found in the frozen foods section.

3. Vegetables for Jambalaya

Louisiana dishes often use what they call the ‘holy trinity’ consisting of onions, bell peppers, and celery. They add a gentle sweetness and mild fragrance to the dish.

Jambalaya is sometimes prepared with tomatoes to add extra tanginess, umami, and savoriness. We can’t see how that could be a bad idea, so we threw plenty in.

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Jambalaya Seasoning

It’s pretty basic: red powders (Cajun, paprika, red pepper powder, etc.), hot sauces, salt, and pepper. These ingredients give the dish a signature chili aroma, savory taste, and moderate saltiness.

Besides the basics, we added our own touch: a bright tang and citrusy aroma from lime plus fragrance from a sprig of thyme. They make this dish taste and smell much better.

Tips to Make Jambalaya

Before you cook, remember that:

• Three minutes is enough for the shrimp to cook and turn crunchy (if they’re fresh enough). Don’t overcook shrimp or you’ll lose that desirable texture.
• If you’re using frozen shrimp, spend an additional 3-4 minutes. To check its doneness, cut one in half with a pair of scissors and see if the inside has turned white yet.
• It’s essential that you cook the dry rice in the veg and oil first, then add the broth. It allows more flavors to infiltrate the rice grains.
• Don’t simmer cooked shrimp. Wait until the end to add them.
• Some recipes use more seasonings and chicken broth to make it saucier. We’re going for the dryer version (don’t worry, it’s still moist) as it’s easier to store.

How Long Is Jambalaya Good for?

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Dishes with cooked seafood like this shrimp Jambalaya last 3-4 days in the fridge if sealed tightly in air-tight containers. We don’t recommend freezing; the freeze and thaw process kills rice’s soft, fluffy texture.

To reheat, either stir it in a non-stick pan until heated or zap it in a microwave.

Jambalaya will get dryer the longer it sits, as the rice absorbs moisture non-stop. If you’re doing meal prep, avoid this by cutting the cooking time in half and using only half the broth. Then store it away. This leaves no moisture behind and cooks the rice halfway through.

When you’re ready to eat it, cook it with the remaining liquid, fluff it as you would normally, and serve. It’ll be quicker and just as delicious.

Sides for Jambalaya

To cut through the intense flavors of this rice, something fresh and tangy like Greek salad is the best candidate. It’s easy to make, too.

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As always, we end the meal with a beverage, and today’s is pineapple cucumber juice. It brings a fresh, tropical vibe to the meal.

Paella vs Jambalaya

Although the two belong to different cuisines — Paella from Valencia, Spain, and Jambalaya from Louisiana, USA — people still mistake the two. After all, they’re both rice dishes cooked with meat, vegetables, stock, and plenty of seasonings.

Still, paella takes on the golden color of saffron (or turmeric), whereas jambalaya packs plenty of red powders (Cajun seasoning, red pepper, paprika, etc). Because of this, jambalaya has a little heat to it while paella tastes milder.

There are two kinds of paella — seafood and meat, and the seafood version bears the least resemblance to jambalaya. It has no veg whatsoever — only seafood, rice, seasoning, and the staple golden color.

We’ve got our own Shrimp Paella Recipe if you wanna whip up a dish and compare the differences for yourself.

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Want More Shrimp? Check Out These Recipes!

• Shrimp Diablo Recipe
• Jerk Shrimp Recipe
• Shrimp Curry Recipe
• Shrimp Tikka Masala Recipe

Shrimp Jambalaya

5 from 2 votes

This shrimp jambalaya recipe takes 42 minutes, 20 of which are hands-free. The result is a moist batch of rice filled with flavors you love.

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• cook TIME 35 mins
• prep TIME 7 mins
• total TIME 42 mins

• COURSE Main Course
• CUISINE American, Louisiana Creole
• SERVINGS
  4

  servings
• CALORIES 497 kcal

INGREDIENTS

1x2x3x

• 9 oz peeled shrimp (from 18 oz raw)
• 1 1/2 cups uncooked long-grain rice
• 4 oz tomato (about 1 medium, chopped)
• 2 oz celery (about 1 large, chopped)
• 2 oz green bell pepper (about half a medium, chopped)
• 2 oz smoked sausage (sliced)
• 2 oz onion (about half a medium, chopped)
• 3 cups unsalted chicken broth
• 1 tsp paprika (divided in half)
• 2 tbsp olive oil (divided in half)
• 1 tbsp garlic (about 3 cloves, minced)
• 1 1/2 tsp Tabasco sauce
• 1 tsp Sriracha
• 1 tsp Cajun seasoning
• 1 tsp lime juice
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp thyme
• 2 tbsp scallion (finely chopped)

INSTRUCTIONS

Image instructions

1

Heat 1 tbsp olive oil in a non-stick pot (be sure it has a lid) over medium heat. Coat 9 oz peeled shrimp in 1/2 tsp paprika, and sear for 3 minutes (2 for the first side, 1 for the other). Place in a bowl and set aside.

2

Add the remaining 1 tbsp olive oil and sauté 2 oz smoked sausage slices for about a minute or until they’re a bit charred.

3

Stir in 2 oz chopped onion and 1 tbsp minced garlic. Cook for about 1 minute

4

Add the veg: 4 oz chopped tomato, 2 oz green bell pepper, and 2 oz celery. Stir everything for 2 minutes.

5

Add the seasonings: 1 1/2 tsp Tabasco, 1 tsp Sriracha, 1 tsp Cajun seasoning, 1 tsp lime juice, 1/4 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp thyme. Stir to incorporate.

6

Tip 1 1/2 cups uncooked rice in and stir for about a minute or so.

7

Pour in 3 cups unsalted chicken broth. Scrape the bottom using a wooden spoon, then place the lid on and simmer everything on low for 20 minutes.

8

Carefully remove the lid, add the shrimp back in, and fluff the rice.

9

Turn the heat off, sprinkle 2 tbsp chopped scallion on top, and enjoy!

NUTRITION

Nutrition Facts

Shrimp Jambalaya

Amount Per Serving (1 serving)

Calories 497Calories from Fat 108

% Daily Value*

Fat 12g

18%

Saturated Fat 3g

19%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 214mg

71%

Sodium 579mg

25%

Potassium 724mg

21%

Carbohydrate 62g

21%

Fiber 2g

8%

Sugar 3g

3%

Protein 35g

70%

Vitamin A 715IU

14%

Vitamin C 19mg

23%

Calcium 132mg

13%

Iron 4mg

22%

* Percent Daily Values are based on a 2000 calorie diet.

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