Roasted Shrimp Jambalaya
A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon extra-virgin olive oil, plus more as needed
- 1(12- to 14-ounce) package smoked sausage (kielbasa or andouille), cut into 1/2-inch-thick slices
- ½cup chopped red onion
- ½cup chopped celery
- ½cup chopped green bell pepper
- ½cup chopped red bell pepper
- Coarse kosher salt (such as Morton’s) and black pepper
- 2garlic cloves, minced
- 2cups long-grain rice (such as Carolina Gold), rinsed until water runs clear
- ½cup crushed tomatoes
- 1(14.5-ounce) can chicken stock or 1 3/4 cups water, plus more as needed
- 4dashes hot sauce
- 4dashes Worcestershire sauce
- 3teaspoons Cajun seasoning
- 1teaspoon smoked paprika
- 2bay leaves
- 2pounds large shrimp, peeled and deveined, tails on
- 1teaspoon garlic powder
- Parsley leaves and sliced scallions, for garnishing
Instructions
Step 1
Heat oven to 350 degrees. In a large Dutch oven over medium, heat oil until wavy, then sear the sausage, 2 to 3 minutes per side. Set on paper towels to drain, leaving any oil in the pot.Step 2
Drizzle more oil into the pot if needed. Add onion, celery, bell peppers, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until the onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 30 seconds.Step 3
Add the rice. Stir and toast for 30 seconds. Add sausage, tomatoes, stock, hot sauce, Worcestershire sauce, 1 teaspoon Cajun seasoning, paprika and bay leaves. Bring to a boil, then simmer over low heat for about 5 minutes. Taste and add salt if needed. Cover and carefully transfer to the oven and cook for about 30 minutes.Step 4
While rice is cooking, pat the shrimp dry and place on a rimmed sheet pan lined with parchment paper. Season with the remaining 2 teaspoons Cajun seasoning and the garlic powder.Step 5
Check the rice after about 30 minutes to make sure all the liquid is absorbed and the rice is tender. (If it’s too dry or not cooked all the way through, incorporate a few tablespoons of water or stock at a time, and cook a little longer.)Step 6
Slide the sheet pan of shrimp into the oven. Cook for 8 to 10 minutes, until just pink, firm and cooked through.Step 7
Check rice for doneness. When ready, fluff with a fork, then mix in shrimp. Garnish with parsley and scallions.