Shrimp Jambalaya
Updated January 19, 2016
Craig Lee for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into ½-inch cubes
2 cups crushed imported tomatoes
½ teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
½ cup finely chopped green onion or scallions, optional, for garnish
Nutritional analysis per serving (6 to 8 servings)
28 grams carbs; 199 milligrams cholesterol; 318 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 984 milligrams sodium; 31 grams protein; 4 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.
Powered by
Preparation
- Step 1
Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Step 2
Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Step 3
Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Private Notes
Comments
Use 3 cups of stock rather than 5 if your are serving over rice. The uncooked rice in the recipe, if used, will absorb 2 cups of stock. The reason some found this soupy is because 5 cups of stock without uncooked rice is too much liquid
The blandness is because Paul Prudhomme uses quite a lot of spices in his cooking, which although this recipe claims to be adapted from his recipe, it certainly lacks. Paul calls for 2 bay leaves, 1.5 tsp salt, 1.5 tsp ground cayenne, 1.5 tsp of oregano, 1.25 tsp white pepper, 1 tsp black pepper, .75 tsp thyme. Note: the white pepper is in almost all his jambalayas, it adds heat. Oregano only appears in seafood jambalaya. Don't use pimenton. Use tomatoes and tomato sauce.
For someone who has criticized others for making substitutions, I have to admit I used uncured Andouille sausage sliced up instead of ham. It was very straight forward and a great meal for a cold night before a blizzard.
Look also at Ina Garten's recipe Mix homemade chicken stock with shrimp stock I used only andouille and shrimp
quite bland...we enhanced with creole seasoning (post cooking).
Used spicy sausage instead of ham. Fabulous.