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Step by Step Instructions on How to Make Shrimp Jambalaya

An Evening with Bittman's Jambalaya

A few weeks ago, I met my friend April for a birthday dinner at Farmer Brown in San Francisco. They're known for down-home style soul food and a festive atmosphere — seriously, it's like going to a party at someone's house. Neither April nor I ordered the jambalaya, but another friend did, and we both ended up having food envy. We thought about planning another trip out but figured it would be more fun to make it ourselves. So I pulled out my trusty copy of Mark Bittman's How to Cook Everything, rounded up my ingredients, and made a delicious feast. To see how you can do it at home — it's really simple, but does take a bit of time and planning —

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Note: My friend has a self-proclaimed "wimp" tolerance for spice. To spice yours up, add some jalapenos, habaneros, or other type of pepper.

Shrimp Jambalaya

Shrimp Jambalaya

Shrimp Jambalaya

Ingredients

3 Tablespoons extra-virgin olive oil
2 cups sliced onions
2 cups diced bell peppers, preferably red or yellow [I used one red and one yellow]
salt and freshly ground black pepper to taste
4 cups chicken, beef, vegetable, or shrimp stock or water
2 Tablespoons minced garlic
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 cups peeled, seeded, and chopped tomatoes (canned are fine; drain first)
2 cups long-grain rice
2 pounds shrimp, peeled (and deveined, if you like), and cut into pieces if very large
minced fresh parsley or cilantro for garnish

Directions

  1. Place the olive oil in a medium-to-large casserole or dutch oven [I used a large, deep sauté pan] and turn the heat to medium high.
  2. Add the onions and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion softens and just begins to brown, about 10 minutes. Meanwhile, warm the stock in a small saucepan over medium heat.
  3. Stir in the garlic, cayenne, and thyme, and stir for about 30 seconds.
  4. Add the tomatoes, and turn the heat to medium-high. Cook, stirring for 5 minutes, or until the tomatoes begin to break up.
  5. Stir in the rice, then the stock. Bring to a boil, turn the heat to medium, and cook, uncovered, stirring occasionally, until the rice is tender and the liquid just about absorbed, 20 to 30 minutes. [I ended up adding some of the drained off tomato liquid, as the rice wasn't quite cooked fully and the liquid was nearly gone.]
  6. Add the shrimp and stir. Cook 2 or 3 minutes, then raise the heat if necessary to cook off the remaining liquid.
  7. Garnish and serve.

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Join The Conversation
smileyface smileyface 5 years
I might have to make this! If I do I'm going to add lumberjack sausage that I have in my freezer that I brought back from my trip to Georgia. Yummy!
milosmommy milosmommy 7 years
deliciousness....my husband makes it with a mixture of meats. he usually uses shrimp, chicken and kielbasa sausage.
bluebellknoll bluebellknoll 7 years
Zatarain's mix is the best if you don't want to go thru the hassle of making it from scratch. You just dump the mix in the pot and add water. In addition, I like to add celery, onions, chickpeas, chicken, sausage, and shrimp. It is sooo good.
WhatTheFrockBlog WhatTheFrockBlog 7 years
That looks SO good. I have Bittman's book and use it all the time but I've never made this.
Kate-Marie Kate-Marie 7 years
I like jambalaya, but I dislike shrimp. I prefer it with sausage only.
shoneyjoe shoneyjoe 7 years
Being from up north, I doubt I've ever had actual honest-to-goodness jambalaya. I'm eager to give this a try, though indeed pepper piquancy is a must. Eating with self-proclaimed capsicum-wimps makes me sad. I had a friend order her beef with broccoli with no spice. True to form, it came back with no taste whatsoever.
aimeeb aimeeb 7 years
Had it once, meh.
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