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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
