Roasted Shrimp Jambalaya

By Millie Peartree

Published June 10, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour 5 minutes
Prep Time
5 minutes
Cook Time
1 hour
Rating
5(473)
Comments
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A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.

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Ingredients

Yield:8 to 10 servings

  • 1 tablespoon extra-virgin olive oil, plus more as needed

  • 1 (12- to 14-ounce) package smoked sausage (kielbasa or andouille), cut into ½-inch-thick slices

  • ½ cup chopped red onion

  • ½ cup chopped celery

  • ½ cup chopped green bell pepper

  • ½ cup chopped red bell pepper

  • Coarse kosher salt (such as Morton’s) and black pepper

  • 2 garlic cloves, minced

  • 2 cups long-grain rice (such as Carolina Gold), rinsed until water runs clear

  • ½ cup crushed tomatoes

  • 1 (14.5-ounce) can chicken stock or 1 ¾ cups water, plus more as needed

  • 4 dashes hot sauce

  • 4 dashes Worcestershire sauce

  • 3 teaspoons Cajun seasoning

  • 1 teaspoon smoked paprika

  • 2 bay leaves

  • 2 pounds large shrimp, peeled and deveined, tails on

  • 1 teaspoon garlic powder

  • Parsley leaves and sliced scallions, for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

7 grams carbs; 173 milligrams cholesterol; 225 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 672 milligrams sodium; 25 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large Dutch oven over medium, heat oil until wavy, then sear the sausage, 2 to 3 minutes per side. Set on paper towels to drain, leaving any oil in the pot.

  2. Step 2

    Drizzle more oil into the pot if needed. Add onion, celery, bell peppers, 1 teaspoon salt and ½ teaspoon black pepper. Cook until the onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 30 seconds.

  3. Step 3

    Add the rice. Stir and toast for 30 seconds. Add sausage, tomatoes, stock, hot sauce, Worcestershire sauce, 1 teaspoon Cajun seasoning, paprika and bay leaves. Bring to a boil, then simmer over low heat for about 5 minutes. Taste and add salt if needed. Cover and carefully transfer to the oven and cook for about 30 minutes.

  4. Step 4

    While rice is cooking, pat the shrimp dry and place on a rimmed sheet pan lined with parchment paper. Season with the remaining 2 teaspoons Cajun seasoning and the garlic powder.

  5. Step 5

    Check the rice after about 30 minutes to make sure all the liquid is absorbed and the rice is tender. (If it’s too dry or not cooked all the way through, incorporate a few tablespoons of water or stock at a time, and cook a little longer.)

  6. Step 6

    Slide the sheet pan of shrimp into the oven. Cook for 8 to 10 minutes, until just pink, firm and cooked through.

  7. Step 7

    Check rice for doneness. When ready, fluff with a fork, then mix in shrimp. Garnish with parsley and scallions.

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Ratings

5 out of 5
473 user ratings
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Comments

Pedantic Twit

Not nearly enough bytes to catalog the problems. Pointless to use oven. Use andouille - it's fundamental. Don't use large shrimp, don't leave the tails on. Shrimp should fit in a soup spoon and no spitting the tails. No chicken stock -- make shrimp stock from the shells/tails for briny shrimp flavor. Use 14oz can diced tomatoes. Add fresh thyme and oregano. No Worcestershire, paprika, "Cajun seasoning." A little cayenne is fine, but Tabasco is the essential spice. Garlic powder? Almost never...

Mike B.

Eh, she is riffing on a recipe. If you want a traditional jambalaya recipe, there are plenty of those on the internet.

Hamlin O’Kelley

Bake 4 skin on and bone in chicken thighs, salted and peppered, for 40 mins at 375. Let cool and shred meat. Add to the jambalaya when adding the shrimp…stretches the receipt

Ingrid Mazziotta

This was a tasty recipe! We made a few mods and have a few thoughts to improve (at least to our tastes). We used a can of seafood stock rather than chicken, following some of the suggestions in the comments. We also used much more liquid than it said (I think about 5 cups in total). We also think the sausage should be doubled, and more veggies as well. The amount of shrimp was perfect!

cnoggs

This was a hit! I did it all on the stoves adding the shrimp when there was just a little moisture left in the rice. And much to the chagrin of all the “purists” (said with eyeroll), I totally used Cajun seasoning and everything else it said to add. 5 of us ate it all. Definitely going into the dinner mix. Delicious!

Dan S.

It's a good starting point but I would definitely modify this one. At the very least, you'll want more liquid (tomatoes and stock) and to just keep it on the stovetop (transferring to the oven is a needless complication).

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