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Shrimp Jambalaya Recipe

Ingredients

How to make it

  • Heat butter in a large, heavy skilletover low heat.
  • Stir in next 6 ingredients.
  • Cook over medium heat about 5 minutes or until onion is tender, stirring occasionally.
  • Stir in chicken broth and the next 7 ingredients; cover and bring to a boil.
  • Add rice gradually, stirring with a fork.
  • Simmer, covered, 20 minutes or untill rice is tender.
  • Mix in shrimp and remaining green onion.
  • Simmer, uncovered about 5 minutes depending on size of shrimp (see notes at bottom)
  • Remove bay leaf and peel shrimp if you choose or just remember to tell everyone they have to peel it. I just do it so no one has yucky fingers at the table I buy the EZ peel deveined shrimp at my fish counter and the shells are a breeze to remove!! Hope you love this as much as we do!!!
  • NOTES:The Secret To Tender Shrimp: Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. Most shrimp cook in as little as 3 minutes - when they're pink, they are done.
  • They are very quick to cook, and the flavor can easily be ruined by overcooking. to properly cook, place a pound of shrimp in a quart of rapidly boiling water with (3) three tablespoons of salt. Cover and return to a boil, then simmer until the flesh has lost its glossy appearance and is opaque in center (cut to test). Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes.
  • Once shrimp are cooked, they should be plunged into cold water to stop the cooking process. (Do not let them cool in the cooking liquid. They will continue to cook and get tough, unless in a dish such as this one)

Reviews & Comments 2

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    " It was excellent "
    choclytcandy ate it and said...
    Good one!
    Was this review helpful? Yes Flag
  • linebb956 6 years ago
    Sounds so good.. and your so correct on the cooking of the shrimp... most over cook it!
    Was this review helpful? Yes Flag

The Cook

imhungry Northern, OH

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