Print This Recipe Written by Chacha on Mar 29th, 2013 in Main Dish, Recipe, Rice, Sausage, Shellfish, Shrimp | No Comments

Servings: 4


  • 1 pound large shrimp, peeled and deveined, shells reserved for the shrimp stock
  • 3 1/2 cups shrimp stock, recipe follows
  • 2 cups white long-grain rice (preferably not converted)
  • 1 ¼ large sweet onion, finely chopped, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 green bell pepper, cored, seeded and finely chopped
  • 1 red bell pepper, cored, seeded and finely chopped
  • 3 ribs celery, finely chopped
  • Kosher salt
  • Crushed red pepper, to taste
  • Freshly ground black pepper, to taste
  • 1 pound smoked sausage, cut into ¼-inch round
  • 6 cloves garlic, smashed, peeled and finely chopped
  • 1 (14.5-oz) can plum tomatoes, chopped, juice reserved
  • 2 bay leaves
  • 1 teaspoon dried Mexican or Greek oregano, crushed
  • 1 tablespoon chopped fresh thyme, leaves only
  • ½ teaspoon freshly ground cumin
  • 6 dashes hot sauce, optional (preferably Tabasco)
  • 1/2 cup chopped scallions, white and greens, divided
  • 1/2 cup chopped fresh flat-leaf Italian parsley, divided
  • 2 tablespoons freshly squeezed lemon juice

Special equipment

  • A large ovenproof skillet with a lid


Put the rice in a bowl and cover with hot water by 2 inches. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Drain rice in fine-mesh strainer. Set aside.

Preheat oven to 350 degrees F.

Meanwhile, heat 3 tablespoons olive oil in the skillet over medium-high heat. Add the onion, peppers and celery; season with salt and pepper to taste. Cook until the vegetables are crisp-tender, about 6 minutes. Transfer to a plate and set aside.

Add the remaining one tablespoon oil to the skillet. Add the sausage. Cook for 4 to 5 minutes, or until the sausage is lightly brown.

Add the peppers mixture and any juices that collected on the plate into the skillet. Add garlic. Cook one minute or until aromatic. Add the tomatoes, bay leaves, oregano, thyme and cumin. Add ½ cup of the reserved tomato juice. Scrape the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Cook for 7 minutes stirring often.

Add the shrimp stock and the hot sauce. Add the rice and mix well to distribute evenly in skillet (Note: the rice should not be exposed, it should be below the liquid so it cooks evenly). Check for seasoning. Adjust if necessary. When it starts to simmer; place the lid on the skillet and place in the oven. Bake for 30 minutes, or until the rice is cooked.

Remove from the oven; add 1/3 cup of the scallions, 1/3 cup of the parsley and the lemon juice. Turn rice over carefully from the bottom with a fork, to distribute the flavors evenly. Top with the shrimp. Cover the skillet, turn off the oven and allow the jambalaya to steam for 15 minutes in the oven.

Remove from oven. Garnish with remaining scallions and parsley. Serve immediately.

For the shrimp stock:

  • Reserved shrimp shells
  • 1/2 carrot, roughly chopped
  • 1/4 onion, roughly chopped
  • Water
  • 3 black peppercorns
  • Kosher salt

In a 3 qt. saucepan, heat one tablespoon of the olive oil over medium-high heat. Add the quarter chopped onion and the carrot. Cook until slightly softened, about 5 minutes. Add the shrimp shells and cook, stirring constantly until shells are pink and fragrant. Add water to just past the level of the shrimp shells and the peppercorns. Bring to a boil and immediately reduce to a simmer. Cover. Simmer for 30 minutes. Strain stock and reserve. Discard the shells.


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