Shrimp Jambalaya

NY Times recipe from Pierre Franey who states, “The chef Paul Prudhomme’s unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.”

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Shrimp Jambalaya

  • Total time: 1 Hour
  • Servings: 6-8 Servings

Ingredients

  • 2 lbs Shrimp, cooked, peeled, deveined and tail-off
  • 2 Tbsp Corn, Peanut or Vegetable Oil
  • 2 Tbsp Flour
  • 1 Cup Finely Chopped Onion
  • 1 Cup Finely Chopped Green Onions or Scallions
  • 1 Cup Finely Chopped Green Pepper
  • 1 Cup Finely Chopped Celery, optional
  • 1 Tbsp Finely Minced Garlic
  • 1 Cup Cooked Ham, cut into 1/2-inch cubes
  • 1 Cup Cooked Andoulle Sausage, cut into 1/2-inch slices
  • 2 Cups Crushed Imported Tomatoes
  • 1/2 tsp Dried Thyme
  • 1 tsp Dried Crushed Oregano
  • 1 cup Uncooked Long-Grain Rice, optional, or serve the dish with Creole rice
  • Salt, to taste if desired
  • Freshly Ground Pepper, to taste
  • 5 Cups Shrimp Broth or Water
  • 1/2 Cup Finely Chopped Green Onion or Scallions, optional, for garnish

Directions

  • 1)

    Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.

  • 2)

    Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted.

  • 3)

    Add ham and stir.

  • 4)

    Add the tomatoes, thyme and oregano, and bring to a boil.

  • 5)

    Stir in the uncooked rice, if desired.

  • 6)

    Add salt, pepper and shrimp broth.

  • 7)

    Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and sausage and stir.

  • 8)

    Cook about 10 minutes longer or until it has thickened, but is still slightly soupy.

  • 9)

    Serve in bowls with chopped green onions on the side as an optional garnish.

Notes

Source: https://cooking.nytimes.com/recipes/6679-shrimp-jambalaya