Superb Shrimp Jambalaya
Submitted by mrcajun2
Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.
YIELD
12 servingsPREP
20 minCOOK
80 minREADY
100 minJambalaya is Louisiana’s answer to Spanish paella, and the difference between a great one and a sticky pot of red rice is all in the timing. This version starts in the right place. The Holy Trinity of onion, bell pepper and celery sweats slowly in bacon drippings until limp and golden, building the smoky base that defines Cajun cooking.
Smoked ham goes in next, not at the same time as the shrimp. This is critical. The ham renders fat and infuses the broth during the long simmer, while the shrimp join only in the last 15 to 20 minutes so they stay snappy instead of turning rubbery. Add shrimp too early and you ruin the dish.
Converted rice is the technical choice here. It’s parboiled, so the grains stay separate during the long covered cook instead of clumping into risotto. Don’t substitute regular long-grain unless you’re willing to monitor and adjust. The kettle should never be cast iron. Acidic tomatoes react with iron and leave a metallic edge that ruins all the slow-built flavor.
Pro Tips
- Toss the raw shrimp in a pinch of cayenne and salt before adding them. They season as they cook.
- Don’t lift the lid during the 40-minute rice cook. Released steam means undercooked rice.
- Garnish with sliced green onions and a splash of hot sauce at the table.
Variations
- Add ½ pound of sliced andouille sausage along with the ham for a more traditional Cajun version.
- Stir in a cup of okra during the last 20 minutes for body and a Creole accent.
- Substitute crawfish or chunks of firm white fish for half the shrimp.
Ingredients
Directions
Set a large kettle (not made of iron) over moderate heat.
Sauté the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden.
Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper.
Saute, stirring often, for 5 to 6 minutes.
Add the salt, tomatoes and their juice, tomato sauce and water.
Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes.
Adjust the burner heat so that the mixture simmers gently.
Stir in the rice, cover the kettle, and boil the rice for 40 minutes.
Add the shrimp, tossing the mixture lightly to distribute them evenly.
Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
Taste the jambalaya and add the cayenne pepper and salt, if needed.
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