Shrimp Jambalaya (Creole Rice Dish)

Shrimp Jambalaya is a classic Louisiana Creole rice dish packed with bold flavors, colorful vegetables, and perfectly seasoned shrimp. This one-pot meal is deeply rooted in Southern cuisine, combining French, Spanish, and African culinary influences. Known for its rich tomato base, aromatic spices, and hearty ingredients, jambalaya is comfort food at its finest.

This shrimp jambalaya recipe is ideal for home cooks who want a satisfying and flavorful meal without complicated steps. It features tender shrimp, long-grain rice, bell peppers, celery, onions (the famous “holy trinity” of Creole cooking), and a blend of spices that give the dish its signature kick. Unlike Cajun jambalaya, which is brown and tomato-free, Creole jambalaya includes tomatoes, giving it a vibrant color and slightly tangy taste.

One of the best things about shrimp jambalaya is its versatility. You can customize the spice level, add sausage or chicken, or keep it seafood-forward for a lighter option. It’s perfect for weeknight dinners, family gatherings, or meal prep because it reheats beautifully and tastes even better the next day.

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Ingredients

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 ½ cups long-grain white rice
• 3 cups chicken or seafood broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp black pepper
• 1 tsp salt (or to taste)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (optional)

Directions

1. Prepare the shrimp
2. Rinse the shrimp under cold water, pat dry, and season lightly with salt and pepper. Set aside.
3. Sauté the vegetables
4. Heat olive oil in a large pot or deep skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
5. Build the flavor base
6. Add smoked paprika, thyme, oregano, cayenne pepper, black pepper, and bay leaves. Stir well to coat the vegetables evenly with the spices.
7. Add tomatoes and rice
8. Pour in the diced tomatoes (with juices) and Worcestershire sauce. Stir in the rice and let it toast slightly for 1–2 minutes.
9. Simmer the jambalaya
10. Add the broth and salt. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.
11. Cook the shrimp
12. Nestle the shrimp into the rice mixture. Cover and cook for 5–7 minutes, until the shrimp are pink and fully cooked.
13. Rest and serve
14. Remove from heat and let the jambalaya rest for 5 minutes. Fluff gently with a fork, discard bay leaves, and garnish with green onions and parsley before serving.