Shrimp and Heirloom Tomato Jambalaya

Our Shrimp and Heirloom Tomato Jambalaya is a one-pot dish with bold Cajun flavor.

Shrimp and Heirloom Tomato Jambalaya
Yields: 12
  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • 1½ cups chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 (8-ounce) packages long-grain and wild rice blend
  • 2 large heirloom tomatoes, roughly chopped
  • 5 cups chicken broth
  • 2 fresh bay leaves
  • 1½ pounds peeled and deveined large fresh shrimp (tails left on)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, about 3 minutes.
  2. Add tomatoes, broth, and bay leaves; bring to a boil. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes.
  3. In a medium bowl, combine shrimp, parsley, salt, black pepper, paprika, and cayenne. Add shrimp to rice mixture, and stir until combined. Cook until shrimp are pink and firm, about 2 minutes. Garnish with parsley, if desired. Serve immediately.



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