FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
shrimp jambalaya recipe With Tomato Pepper Ember
- Total Time: 55 minutes
- Yield: 4–5 servings 1x
- Diet: General
Description
This shrimp jambalaya recipe delivers a comforting, deeply flavorful dish with rich aromas of spices, sweet tomatoes, and bell peppers. It’s a healthy, hearty, and family-friendly meal perfect for busy weeknights that comes together easily in one skillet.
Ingredients
- 1 Tbsp (15 ml) olive oil (for sauteing)
- 1 lb (450g) medium shrimp, fresh or frozen (peeled, deveined, tails on or off), patted dry
- 1 cup (180g) long-grain white rice (like converted or parboiled)
- 1 (14.5 oz/411g) can diced tomatoes, undrained (San Marzano variety offers premium taste)
- 1 large (approx. 150g) bell pepper (red, green, or yellow), finely chopped
- 1 medium (approx. 110g) onion (yellow or white), finely chopped
- 1 stalk (approx. 40g) celery, finely chopped (or a small carrot)
- 3 cloves (approx. 9g) garlic, minced (garlic powder can work in a pinch, 1 tsp per clove)
- 2 cups (470 ml) chicken or vegetable broth (low-sodium preferred)
- 2–3 tsp (10-15g) Cajun or Creole seasoning mix (adjust to heat preference; ensure gluten-free if needed)
Instructions
- Prep Ingredients: Chop your onion, celery, bell peppers, and mince garlic. Pat the shrimp completely dry with paper towels for a nice sear.
- Saute Aromatics: Heat 1 Tbsp olive oil in a large (10-inch) skillet or Dutch oven over medium heat until it shimmers (approx. 1-2 minutes). Add the chopped onion, celery, and bell peppers; cook, stirring occasionally, for 5-7 minutes until they soften and smell wonderfully aromatic. Stir in the minced garlic and Cajun seasoning for 1 minute more until fragrant.
- Build Rice Base: Add the long-grain rice to the skillet, stirring to toast lightly for 2-3 minutes until the grains appear slightly translucent at the edges. Pour in the entire can of diced tomatoes (undrained) and the chicken broth. Bring the mixture to a gentle simmer, stirring once.
- Cook Rice: Reduce the heat to low, cover the skillet tightly, and cook for 15-20 minutes, or until the rice is nearly tender and most of the liquid has been absorbed. (If it looks too dry before the rice is cooked, splash in an extra 0.25 cup of broth.)
- Add Shrimp and Finish: Gently stir in the prepped shrimp, distributing them evenly into the rice. Cover again and cook for another 5-7 minutes, or until the shrimp turn opaque pink and are cooked through. The rice should be tender, and the jambalaya will smell rich and inviting. Fluff the finished dish gently with a fork before serving.
Notes
For shortcuts, use pre-chopped mirepoix or pre-cooked shrimp (add for final 2 minutes). For extra flavor, add a dash of hot sauce or a squeeze of fresh lemon juice at the end. Reduce Cajun seasoning for a milder dish. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups (300 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 180 mg