Shrimp Jambalaya

As I have said before, if you purchase a 2 pound bag of shrimp on sale, you can get two meals out of the one bag depending on the size of your family. This recipe comfortably serves 4 people or more.  If you prefer you can also add in another ingredient like left over diced ham, sliced kielbasa, or any other sausage like andouille or chorizo.  If you choose to add either the chorizo or andouille, adjust the amount of cayenne pepper.

• 1 lb. uncooked shrimp - peeled and deveined
• 16 oz. canned whole tomatoes with juice
• 4 oz. shrimp stock (recipe below)  or chicken broth
• 1 cup long grain white rice
• 1 1/2 cups onion - rough chopped
• 3/4 cup celery - rough chopped
• 3/4 cup green bell pepper - rough chopped
• 3-4 bay leaves
• 1 tbsp. canola or vegetable oil
• 2 tbsp + 1 tsp. chopped garlic (fresh or jar)
• 1/2 tsp. kosher salt or to taste (regular table salt is fine to use)
• 1/2 tsp. black pepper
• 1/4 tsp. dried thyme
• 1/8 tsp. cayenne pepper to start (add more to taste)
• granulated garlic will be used to sprinkle on the raw shrimp.

1. Peel and de-vein the shrimp. Save the shells to make shrimp stock.
2. Wash the shrimp in cold water, dry with paper towels and then place in a bowl and sprinkle with granulated garlic to taste and stir to coat. Keep refrigerator while you make the dish.

Shrimp Stock:

• shrimp shells
• 3 cups water
• 2 bay leaves
• 1 1/2 tsp. whole black peppercorns
• 1/2 tsp. salt

1. Take your shrimp shells and put them in a sauce pot. Cover with 3 cups water.
2. Add in 2 bay leaves and about 1 1/2 tsp. of whole black peppercorns and about 1/2 tsp. of salt.
3. Cover and simmer for about 30 minutes.
4. At the end strain the stock.

Onto making the dish:

1. In a dutch oven or other deep skillet heat the oil over medium heat.  Add in the celery, onions and pepper.  Sprinkle with salt and pepper and cook until the vegetables begin to release their juices. Roughly 4 minutes.
2. Add in the chopped garlic and bay leaves. Stir and cook about 4 minutes then add in the shrimp.
3. Cook and stir until the shrimp just begin to get pink.
4. Next, add in the tomatoes and break apart with a spoon. Add in either 4 oz. of shrimp stock (recipe above) or chicken broth and the cup of rice. Stir, cover and let simmer 20 minutes.
5. At 20 minutes, remove cover and stir and see if the rice is cooked or if you need to re-season with additional salt, pepper or cayenne pepper to taste.

If you prefer you can add in some more broth if you like the mixture more loose.  Serve in a bowl with a nice crusty bread on the side and a side vegetable if you choose.

NOTE: This post is revamped from the original 11/20/11 post. The cost of this dish in 2014 works out to about $12.76, feeding four people for $3.19 each.