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Shrimp jambalaya

Shrimp jambalaya is a hearty one pot dish for 6 people, inspired by Louisiana cooking, built on rice, vegetables and Cajun spices. It takes 35 minutes of active work and most of it comes together the same day, with vegetables chopped and shrimp seasoned in the morning. It's easy to make for €4.90 per person, and success comes down to letting the rice swell undisturbed and searing the shrimp just before tucking them into the hot rice.

A big pot of jambalaya landing in the middle of the table, that's New Orleans throwing a party at your place.

Shrimp jambalaya
For
6 people
Work
35 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Shrimp jambalaya is fragrant rice that has swelled in a broth spiked with Cajun spices, tomato and the famous trinity of onion, bell pepper and celery. The shrimp, seared at the last minute then tucked into the hot rice, stay tender and bring their briny flavor without ever turning rubbery. Bay leaf and thyme quietly season the whole pot, while cayenne pepper gives it just enough kick.

It's the ideal dish for a dinner party with a bit of travel built in, set down in its pot in the middle of the table so everyone can serve themselves. It also works well for a family weekend meal, since kids generally love the rice and shrimp even though the heat stays mild. Serve it in fall or winter with a green salad, or on a spring evening out on the patio.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 34 min
  4. When it's time to serve 2 steps, 5 min

The day before, just pull out the pot and check your spices. In the morning, chop the vegetables and season the shrimp, then keep everything chilled. Right before guests arrive, sweat the vegetables and cook the rice in the broth, so all that's left is searing the shrimp and serving once everyone's seated.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Long grain riceoften in the pantry 450 g
  • Crushed tomatoesoften in the pantry 400 g
  • Chicken broth 75 cl
  • Cajun seasoningoften in the pantry 2 tbsp
  • Thymeoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Cayenne pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green bell peppers 2
  • Celery stalks 4
  • Onions 2
  • Garlic 4 cloves

Dairy

  • Butter 40 g

Allergens Shellfish, Celery, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Dice the onions, bell peppers and celery, mince the garlic.

    Onion, bell pepper and celery, that's the Cajun holy trinity, the base of all the flavor.

  2. Coat the shrimp with half the Cajun seasoning and a pinch of salt, then keep them chilled.

    Once seasoned, they keep very well in the fridge until it's time to cook.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Melt the butter in a large pot and sweat the vegetables with the garlic and thyme. 12 min

    Let them turn golden, they should smell good before you add the tomato.

  2. Add the rice, tomatoes, remaining spices, bay leaves and hot broth, bring to a simmer then cover over low heat. 22 min

    Count one part rice to one and a half parts broth, no more.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the shrimp a few minutes in a skillet, then tuck them into the hot rice. 5 min

    They finish cooking in the heat of the rice, which keeps them tender.

  2. Remove the bay leaves, fluff the rice with a fork and bring the pot to the table.

    A few dashes of hot sauce on the table, that's the tradition in Louisiana.

Our tips to get it right

  • Pick raw shrimp over precooked ones, they release less water and hold up better after that final sear in the rice.
  • If the rice catches a little at the bottom of the pot near the end, that's normal and actually a good sign, it means it wasn't drowned in too much broth.
  • Taste the broth before adding the rice, that's your best window to adjust salt and heat, it's much harder to fix the seasoning once the rice is cooked.

The variations

  • Swap the shrimp for diced chicken and chorizo for a heartier jambalaya, browning them directly in the pot before adding the broth.
  • For a vegetarian version, replace the shrimp with drained red beans and use vegetable broth instead of chicken broth.
  • For kids or sensitive palates, cut the Cajun spice in half and skip the cayenne, the dish stays flavorful without any real heat.

What to serve it with

  • A green salad with lemon
  • Crusty bread for soaking up sauce
  • Hot sauce on the table

Storage

Jambalaya keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the shrimp, which you should add fresh when reheating. Reheat gently in a skillet or saucepan with a splash of broth to loosen the rice.

Questions about this recipe

Can you make this jambalaya with frozen shrimp?

Yes, just thaw them fully and pat them dry with paper towels before seasoning. Shrimp that are too wet release water during cooking and won't brown nicely in the pan.

Do you need to peel the tomatoes before adding them?

No, canned crushed tomatoes are ready to use and work perfectly here. They add just enough acidity to balance the Cajun spices.

How do you check the rice is done without stirring it too much?

Lift the lid near the end of cooking and look, the rice should have absorbed almost all the broth and small holes should appear on the surface. Taste a grain, it should be tender but still slightly firm to the bite.

Can you serve this jambalaya plated instead of straight from the pot?

Yes, you can absolutely plate it individually for a more formal service. Bringing the pot to the table stays more casual and keeps the rice hotter longer during the meal.

Can a shrimp jambalaya be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a shrimp jambalaya?

Allow 1 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a shrimp jambalaya?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a shrimp jambalaya cost?

About €4.90 per person, that's €29.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, celery, lactose. Remember to ask your guests about their allergies before putting your menu together.

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