Add this to your must-make list!
This shrimp jambalaya takes a little time but is simple to make and worth every minute.
Mardi Gras is Tuesday so grab this recipe and make it for for dinner tomorrow night!
2 pounds shrimp in the shell
2 tablespoons extra virgin olive oil
2 tablespoons flour
1/2 large yellow onion, chopped
1 bunch scallions, chopped
1 large poblano pepper, chopped
3 stalks of celery, chopped
1 tablespoon garlic, finely minced
1 - 28 oz can of tomatoes
½ teaspoon dried thyme
1 teaspoon smoked paprika
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp hot sauce
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice
Salt to taste
Freshly ground pepper to taste
5 cups shrimp broth (see recipe notes) or water
1 pkg of frozen chopped okra
½ cup finely chopped green onion or scallions, optional, for garnish
Peel and devein the shrimp. The shells may be used to make a broth (see recipe notes). Set the shrimp aside.
Heat the oil in a large dutch oven over medium heat. Add the flour, and cook, stirring constantly, until lightly browned, about 5 minutes. Do not burn.
Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted.
Add the tomatoes, thyme, smoked paprika, chili powder, cayenne, hot sauce and oregano, and bring to a boil.
Stir in the uncooked rice. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes.
Add the shrimp and okra and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy.
Squeeze the juice of 1/2 fresh lemon over top and stir. Season to taste with salt and pepper.
Serve in bowls with chopped green onions and lemon wedges on the side as an optional garnish.
++ Recipe Notes: To make the Shrimp Broth, place the shrimp shells in a medium stock pot along with 6 cups of water, a few peppercorns, and 2 bay leaves, and 1 tsp of salt. Let simmer for 20 minutes and strain before adding to jambalaya. You can freeze any remaining stock to use at a later date. ++