Roasted Shrimp Jambalaya
Published June 10, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
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
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
- 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.
- 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.
- 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.
- 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.
- 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.)
- Step 6
Slide the sheet pan of shrimp into the oven. Cook for 8 to 10 minutes, until just pink, firm and cooked through.
- Step 7
Check rice for doneness. When ready, fluff with a fork, then mix in shrimp. Garnish with parsley and scallions.
Private Notes
Comments
Eh, she is riffing on a recipe. If you want a traditional jambalaya recipe, there are plenty of those on the internet.
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...
As a Louisiana girl, I’m not sure why everyone is hating on this recipe. There is absolutely no one way to make jambalaya go to any festival anywhere in Louisiana and you will see many different variations on this recipe so please quit pretending to be an expert! I also see a huge advantage in this recipe. As someone who often cooks for two, I could make the full rice part of the recipe and put half of it in the freezer, then roast 1 pound of shrimp for the rest of the recipe. On another night I can thaw the rice, roast 1 pound of shrimp (I hate refreezing shrimp) and voilà! Jambalaya!
Lovely, though preparation was closer to 15 minutes than 5; still, a nice meal on the table in an hour with time while the rice cooks makes for an easy weeknight meal. I doubled the onions, celery, peppers, and tomatoes and the 1.75 cups of broth was perfect in a 350°F oven after 30 min. Turned the oven up for roasting the shrimp and added some cubed summer squash and cherry tomatoes. Of course, homemade seafood broth would elevate it but no complaints here for 15 minutes of simple prep.
As others have said, ratios are way off. Double the liquids if you want it to cook properly. Also, no need to cook the rice in the oven, just keep it on the stove.
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!