Jambalaya
A one-pot Louisiana classic with shrimp, rice, and the holy trinity of onion, bell pepper, and celery. This weeknight-friendly version is smoky, spicy, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook until softened, about 5 minutes.
Step 2
Stir in 1 tsp smoked paprika and 1 cup rice. Cook for 1 minute, stirring, until the rice is coated and slightly toasted.
Step 3
Pour in the 14 oz can of diced tomatoes (with juices) and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Step 4
After 15 minutes, season with salt and pepper to taste. Gently fold in the 1 pound shrimp, pushing them into the rice. Cover and cook until shrimp are pink and opaque, about 5-7 minutes.
Step 5
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro if desired.
Tools you’ll need
- Large pot with lid
- Cutting board
- Chef's knife
- Wooden spoon
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