Ingredients for Creole Shrimp Jamalaya
- 1 pound shrimp, peeled and deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Cooked Ham
- 1/2 cup chopped onion
- 1 cup diced celery
- 1 cup diced bell pepper (any color)
- Minced Garlic Cloves
- 4 cups chicken broth
- Cajun Style Stewed Tomatoes
- Fresh Parsley
- 2 tablespoons Creole seasoning
- Crushed Red Pepper Flakes
- Long Grain Rice
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How to Make Creole Shrimp Jamalaya
- Peel and devein 1 pound of shrimp, setting aside.
- In a large pot or Dutch oven, whisk together 1/4 cup vegetable oil and 1/4 cup all-purpose flour.
- Cook over medium-high heat, stirring constantly, for 12-15 minutes, or until the roux is a deep caramel color. Be patient; this step is key to the flavor!
- Add 1 cup diced ham, 1 cup diced celery, 1 cup diced bell pepper (any color), 2 cloves minced garlic, and 1/2 cup chopped onion.
- Sauté for 7 minutes, or until the vegetables are tender.
- Stir in 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, 1/4 cup chopped fresh parsley, 1/2 teaspoon red pepper flakes (or more, to taste), and 2 tablespoons Creole seasoning.
- Bring the mixture to a boil.
- Add 1 1/2 cups long-grain rice. Stir to combine. Cover, reduce heat to low, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Gently stir in the shrimp. Cover and cook for 5 more minutes, or just until the shrimp turns pink and is cooked through. Do not overcook!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
9g
Fat
21g
Carbs
22g
