Shrimp Jambalaya

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This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You’re done, cher. Just don’t forget to season well with salt and pepper and taste as you go.


  • ¼

    cup extra virgin olive oil

  • 2

    cups diced onions

  • 2

    cups diced bell pepper, preferably red or yellow

  • ½

    cup chopped ham (optional)

  • Salt and black pepper

  • 1 ½ to 2

    cups parboiled long-grain brown rice (see recipe)

  • 2

    tablespoons chopped garlic

  • ½

    teaspoon cayenne, or to taste

  • Several sprigs fresh thyme

  • 2

    cups peeled, seeded and chopped tomatoes (canned are fine; drain first)

  • 3 to 4

    cups shrimp stock, other stock or water

  • 2

    pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large

  • ½

    cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      494 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 30 grams protein; 194 milligrams cholesterol; 1198 milligrams sodium

    • 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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  1. Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
  2. Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
  3. Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
  4. Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
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