With its juicy shrimp and sausage, Creole seasonings, sautéed vegetables, perfectly cooked rice, and (spoiler alert!) homemade shrimp broth, shrimp jambalaya is a dish that will make you want to eat it again and again. This dish is way easier than most folks think and packs a real flavor punch! .
If you’ve ever been to NOLA, you’ve probably tasted (and fallen in love with) shrimp jambalaya. I fell in love with the dish in the city of jazz too, which is why I’m so excited to give you this recipe. I promise it will transport you right back to New Orleans, no matter where you are.
Take a deep breath and don’t let the number of ingredients in this recipe scare you. The cooking process is incredibly simple. If you can sauté, you can make this shrimp jambalaya. Plus, all those ingredients add up to some serious flavor. .
Jambalaya is a classic Louisiana dish that features a medley of meat, vegetables, and rice all cooked together in one flavorful pan. A common protein added to jambalaya is shrimp, which adds wonderful seafood flavor to the Creole rice. However, there is often debate around whether you should cook the shrimp separately before adding it to the jambalaya, or simply toss it in raw and let it cook in the rice mixture. Both methods have their pros and cons in terms of texture, flavor, and ease, so in this article we will explore this topic in detail.
The Origins of Jambalaya
To understand the jambalaya cooking process it helps to learn about the history of this iconic dish. Jambalaya originated in New Orleans and was influenced by various cultures like French Spanish, West African, and Native American. The name “jambalaya” likely comes from the French words “jambon” meaning ham, and “ya” meaning rice. Traditional jambalaya contains the “holy trinity” of onions, celery, and green peppers, combined with tomato and seasoned with thyme, bay leaves, and other spices. Meat and seafood are common jambalaya additions, making it a hearty and flavorful one-pot meal.
The Role of Shrimp in Jambalaya
While chicken sausage, ham or other meats are often used in jambalaya, shrimp is a popular choice that adds succulent seafood flavor. The briny taste and texture of shrimp complements the rice and vegetables perfectly. Traditionally, jambalaya can be made with either raw or pre-cooked shrimp. Some argue that adding raw shrimp deepens its flavor as it absorbs the essences of the dish. Others believe cooking it separately yields better texture and moisture.
To Cook or Not to Cook Shrimp First – Weighing the Pros and Cons
So when it comes to making jambalaya, what is the best method for preparing the shrimp? Here we will outline the benefits and drawbacks of cooking the shrimp beforehand versus adding it raw:
Pros of Cooking Shrimp Separately
- Allows better control over doneness – shrimp won’t overcook in the jambalaya
- Can season and marinate the shrimp for extra flavor
- Provides nice textural contrast to the softer rice and vegetables
- Cooked shrimp adds color vibrancy rather than drab raw gray
Cons of Cooking Shrimp Separately
- Requires extra time, dishes, and cooking steps
- Shrimp doesn’t absorb as much flavor from the jambalaya
- Cooking twice risks drying out the shrimp
- Hard to time when to add pre-cooked shrimp to jambalaya
Pros of Adding Raw Shrimp
- shrimp soaks up delicious sauce and seasonings as it cooks
- Contributes its natural juices to the dish
- More aesthetically pleasing pink color
- Simple, toss in raw with the other ingredients
Cons of Adding Raw Shrimp
- Risk of under or overcooking within the jambalaya
- No opportunity to independently season the shrimp
- No textural contrast from firmer cooked shrimp
- Some people prefer not to eat raw shrimp
Expert Opinions on the Shrimp Cooking Debate
Professional chefs and jambalaya aficionados tend to have strong opinions on this shrimp question, often rooted in their regional or family traditions. Here are some perspectives from the experts:
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“I always cook my shrimp separately. I season them aggressively with Old Bay and blackening seasoning, then sear them in a cast iron skillet. This extra flavor and texture takes the jambalaya to the next level.” – Chef Lucas, New Orleans native
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“Cooking the shrimp separately is a rookie move! For the best, most authentic jambalaya, you need to let the shrimp simmer from raw in the rice. This lets the shrimp absorb all that great Creole flavor.” – Chef Michel, jambalaya purist
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“I go both ways depending on my mood. I love the ease of throwing in raw shrimp. But cooking it ahead and adding it right at the end can give you nicer, plumper, less rubbery shrimp in the final dish.” – Chef LeAnne, Low Country cooking expert
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“I always par-boil the shrimp for just 1 minute before adding it to the jambalaya. This firms them up a bit before finishing the cooking process immersed in the rice and veggies.” – Chef Ryan, New Orleans restaurant owner
Ideal Shrimp Cooking Times for Jambalaya
Whether cooked separately or added raw to the jambalaya, it’s helpful to know ideal cooking times for shrimp so it comes out perfectly:
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Raw shrimp – Cook 5-7 minutes in simmering jambalaya liquid
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Par-boiled shrimp – Boil 1 minute, then finish cooking 3-5 minutes in jambalaya
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Sautéed shrimp – Pan fry 2-3 minutes over high heat with seasoning
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Grilled shrimp – Grill 2-3 minutes per side with some char
No matter what state the shrimp is in when added to the jambalaya, keep a close eye on it and test for doneness frequently. Shrimp overcooks quickly and can go from succulent to rubbery in a matter of minutes.
Helpful Tips for Perfectly Cooked Jambalaya Shrimp
Here are some extra pointers for cooking shrimp successfully in jambalaya:
- Add raw shrimp only during the last 10 minutes of cooking so it doesn’t toughen
- Use medium or large shrimp since small ones can disintegrate
- Nestle shrimp down into rice when adding raw so it cooks evenly
- Resist stirring jambalaya too much after adding raw shrimp
- Add a bit of extra liquid if needed to cook shrimp through
- If pre-cooking, wait to add shrimp until jambalaya has finished simmering
- Mix in pre-cooked shrimp gently to avoid breaking it up
Sample Jambalaya Recipes with Shrimp
To see these shrimp cooking methods in action, here are a couple jambalaya recipes showcasing raw and pre-cooked shrimp additions:
New Orleans Classic Jambalaya
Ingredients:
- 2 TBSP olive oil
- 1 onion, diced
- 1 green pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 TBSP Creole seasoning
- 1 TBSP tomato paste
- 1 can diced tomatoes with juice
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 lb Andouille sausage, sliced
- 1 lb medium shrimp, peeled and deveined
- Salt, pepper, hot sauce to taste
Instructions:
- In large pot or dutch oven, heat oil over medium high heat
- Sauté onion, green pepper, celery, and garlic for 5 minutes
- Stir in Creole seasoning and tomato paste then cook 1 minute more
- Add tomatoes with juice, rice, broth, and sausage. Bring to a boil.
- Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally.
- Stir in shrimp and continue cooking about 5 minutes more until rice is tender and shrimp is pink.
- Season with salt, pepper, and hot sauce to taste. Serve.
Cajun Jambalaya with Blackened Shrimp
Ingredients:
- 3 TBSP Cajun seasoning, divided
- 1 lb large shrimp, peeled and deveined
- 1 TBSP olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup long grain white rice
- 13⁄4 cups chicken broth
- 2 smoked sausages, sliced
- 1 TBSP Worcestershire sauce
- Hot sauce, green onions for garnish
Instructions:
- Toss shrimp with 1 TBSP Cajun seasoning. In skillet, heat oil over high heat. Add shrimp and cook 1-2 minutes per side until blackened. Set aside.
- In pot, sauté onion, bell pepper, celery, and garlic 5 minutes.
- Add remaining Cajun seasoning and cook 1 minute more.
- Stir in tomatoes, rice, broth, sausage and Worcestershire. Bring to a boil then reduce to simmer.
- Cook covered for 20 minutes until rice is tender, stirring occasionally.
- Stir in blackened shrimp and cook 2-3 minutes more.
- Serve jambalaya garnished with green onions and hot sauce.
The Verdict on Cooking Shrimp for Jambalaya
How to Make Shrimp Jambalaya
Make the Shrimp Stock
- Seasonings: Heat a pan or saucepan and add one to two teaspoons of butter or oil. After that, add the shrimp shells, the rest of the onion, garlic, celery, and aromatics like bay leaf and thyme. (Photos 1-2).
- Stir it all the time for 5 to 7 minutes to keep it from burning.
- When the scraps are soft, add 4 to 5 cups of water to the pan. (Photo 3).
- Bring everything to a boil, then turn down the heat and let it cook slowly for 10 to 20 minutes. (Photo 4).
- Reserve – Sieve and reserve the stock.
Shrimp Jambalaya
- Serve the shrimp. Put them on a plate or bowl and season them with Creole seasoning, salt, and pepper. Toss to coat evenly and set aside.
- Set Up Skillet: Heat a heavy pot over medium heat. This could be a skillet, a Dutch oven, or another pot that can go in the oven. Add about 2 tablespoons of oil to the skillet.
- Saute Sausage: When the oil is hot, add the sausage and brown it for a few minutes. Then remove the sausage and set it on a plate. (Photos 7-8).
- Sauté Shrimp: Put the shrimp in the same pan and cook them for two to three minutes until they turn brown. Then take them off and put them on the plate with the sausage. (Photos 5-6).
- More oil should be added to the pan, then the onions, celery, and bell pepper should be added. First, cook for two to three minutes. Then, add the garlic, thyme, and bay leaf. Continue cooking for 4-5 minutes. (Photos 9-10).
- Rice: Add the rice and crushed tomatoes and mix them in. Then add the shrimp stock, Creole seasoning, salt, and pepper. (Photo 11).
- Add Sausage – Return the sausage to the pot. Bring everything to a boil, then turn down the heat to just below a simmer. Cover and cook for about 15 minutes. (Photo 12).
- Add Shrimp: Next, put the shrimp on top of the jambalaya and mix it in slowly.
- Final Stretch: Put a lid on top of the jambalaya and keep cooking, stirring every now and then, until the shrimp is pink and fully cooked. It could take anywhere from 4 to 5 minutes, depending on how big and thick the shrimp are.
- Serve—Now take the dish off the heat, add the parsley and green onions, and serve it hot.
- You can change the shrimp to chicken or any other seafood you like. You can add anything you want, but I suggest leaving the Andouille sausage and holy trinity vegetables in so that the dish tastes like traditional jambalaya. .
- Paraboiled rice could be used in place of regular white rice in this recipe. I would not use more flavorful rice, like jasmine or basmati, though, because they will change the taste of this traditional Creole dish. You could use brown rice, but keep in mind that it will take longer to cook and have a different taste and texture.
- Run water over the rice until the water runs clear. This dish works better with rice that is rinsed to get rid of some of the starch. This will help the rice cook up more fluffy and less sticky.
- When the shrimp is cooking, keep an eye on it so it doesn’t get too done and tough and chewy. Do not use any more heat on the stove for the last five minutes. If your stove gets too hot, turn it off completely. Put the lid on top and cook them slowly until they are soft and pink. .
- For the cooking oil, choose one that doesn’t have a strong flavor and won’t change the taste of the jambalaya. Butter, olive oil, or vegetable oil work great. But avoid coconut and other flavorful oils.
You can make this a few days ahead and store it in the fridge in an airtight container. It actually tastes better the next day. Then, either heat up small amounts of food in the microwave or heat up the whole pan on low to medium heat. Stir occasionally to keep it from sticking to the bottom and burning.
What Goes With Shrimp Jambalaya
I like simple side dishes because they let the jambalaya really shine. A side of homemade cornbread and collard greens will complete the meal.
Side salads are also nice with jambalaya. For a fresh and crunchy change from the warm and comforting jambalaya, try a simple wedge or kale salad.
P.S. Don’t forget the sweet iced tea.
Jambalaya – Classic Shrimp and Andouille Sausage – PoorMansGourmet
How do you make shrimp jambalaya?
Shrimp jambalaya is a classic Cajun dish with fluffy rice and tender, flavorful shrimp. This is full of flavor, and made with the classics Preheat oven to 325 degrees, with rack in middle position. Cut andouille sausage into ¼ inch half moons. In a large Dutch oven over medium high heat, heat the oil until shimmering.
Can you freeze shrimp jambalaya?
How to make this recipe for easy shrimp jambalaya ahead of time: Freezing Jambalaya can be a little tricky. The rice may not have the best texture after being frozen, and the integrity of the shrimp may be compromised. Follow directions like normal, but do not add the rice or shrimp. Let Jambalaya cool completely and transfer to freezer safe bags.
Can I substitute shrimp for Jambalaya?
No biggie. Sub out shrimp for another protein like chicken or crabmeat. Tomato paste will make Jambalaya thicker: Some Jambalaya recipes will call for tomato sauce. To prevent watery Jambalaya stick to the recipe and use tomato paste.
What is Shrimp & Sausage Jambalaya?
Shrimp & Sausage Jambalaya is a hearty one-pot meal bursting with flavor. It consists of the Cajun holy trinity of onions, peppers, and celery, along with fire roasted tomatoes and smoked Andouille sausage. This Shrimp and Sausage Jambalaya from Fifteen Spatulas is flavor city!