Shrimp Jambalaya

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot with tight-fitting lid (5-quart minimum)
• •Wooden spoon for stirring
• •Timer

Instructions

1. 1

   Season the shrimp

   Toss the shrimp with one tablespoon of Creole seasoning in a bowl, making sure every piece gets coated. Set aside at room temperature while you build the base. This is where flavor starts, not ends. Season your proteins before they ever see the pan. That's the bayou way.

   Gulf shrimp are worth seeking out. The flavor is sweeter and the texture firmer than imported varieties. Ask your fishmonger where the shrimp come from.
2. 2

   Brown the andouille

   Melt two tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille slices in a single layer. Let them sizzle undisturbed for two to three minutes until the edges turn dark and caramelized. Flip and brown the other side. The rendered fat is flavor gold. Remove the sausage to a plate but leave every drop of that goodness in the pot.

   If your andouille is releasing water instead of browning, your heat is too low or you overcrowded the pan. Work in batches if needed.
3. 3

   Sear the shrimp

   Add the remaining two tablespoons of butter to the pot. When it foams, add the seasoned shrimp in a single layer. Sear for about ninety seconds per side until they turn pink with light golden spots. They will not be cooked through, and that's exactly right. They finish later in the rice. Transfer to the plate with the andouille.

4. 4

   Build the holy trinity

   Add the onion, celery, and bell pepper to the pot. This is the holy trinity, the soul of Louisiana cooking. Stir and scrape up all those browned bits from the bottom. That fond is concentrated flavor. Cook for eight to ten minutes, stirring occasionally, until the onions turn translucent and the vegetables soften. You should smell sweetness replacing the raw edge.

   The trinity should be cut to roughly the same size so everything cooks evenly. About a quarter-inch dice is perfect.
5. 5

   Add aromatics and tomatoes

   Push the vegetables to the sides and add the garlic to the center of the pot. Let it sizzle for thirty seconds until fragrant, then stir everything together. Add the tomato paste and cook for one minute, stirring constantly, until it darkens slightly and loses its raw tinny smell. Pour in the diced tomatoes with their juices. This is what makes it Creole: the tomatoes. Cajun jambalaya is brown. New Orleans jambalaya is red.

6. 6

   Toast the rice

   Add the rice directly to the pot and stir to coat every grain with the tomato mixture. Toast for two to three minutes, stirring frequently. Listen for the rice to start clicking against the pot. This step seals the outside of each grain so it absorbs flavor without turning to mush.

7. 7

   Add liquid and seasonings

   Pour in the chicken stock and stir well, scraping the bottom. Add the remaining tablespoon of Creole seasoning, bay leaves, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover tightly and cook for eighteen to twenty minutes without lifting the lid. The steam trapped inside cooks the rice perfectly. Trust the process.

   Resist the urge to peek. Every time you lift that lid, you release steam and add cooking time. Set a timer and walk away.
8. 8

   Finish with shrimp and sausage

   After twenty minutes, check the rice. It should be tender with just a bit of bite, the liquid absorbed. Nestle the seared shrimp and browned andouille into the rice. Cover again and cook for five more minutes. The residual heat finishes the shrimp without overcooking them. They should be pink, curled, and succulent.

9. 9

   Rest and serve

   Remove from heat and let rest, covered, for five minutes. This allows the moisture to redistribute evenly. Remove the bay leaves. Fold in the green onions and parsley. Taste and adjust salt if needed. Serve straight from the pot, family style, with hot sauce on the side. When the last bite is as good as the first, you've done it right.

   At Lagniappe, we always put hot sauce on the table but never in the pot. Let your guests control their own heat.

Chef Tips

• •Use long-grain rice, not medium or short grain. Long grain stays separate and fluffy. Jasmine or basmati work beautifully if you cannot find Louisiana-grown rice.
• •Homemade chicken stock makes a noticeable difference. If using store-bought, choose low-sodium so you control the salt. That Creole seasoning already has salt in it.
• •The cayenne is a starting point. Taste your jambalaya before serving and add more if you like heat. I prefer mine with enough kick to warm the chest but not enough to overwhelm the shrimp.
• •This dish reheats beautifully. Add a splash of stock when you warm it to bring back moisture. Some folks say it's even better the next day after the flavors have married overnight.

Advance Preparation

• •The holy trinity can be diced up to two days ahead and stored refrigerated in a sealed container.
• •Shrimp can be peeled, deveined, and seasoned up to four hours ahead. Keep refrigerated until ready to sear.
• •Complete jambalaya refrigerates well for three days. Reheat gently with a splash of stock to restore moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 365g)