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Recipe

Creole-Style Shrimp Jambalaya

Scott Phillips

Servings:6

A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich hue. The shrimp are cooked for a long time, which may seem odd, but this method yields a flavorful jambalaya with tender—never mushy—shrimp. If you can find head-on shrimp, this is the place to use them; just remove and discard the heads at the point in the recipe where you peel and devein the shrimp.Watch the video of how to make this recipe step by step.

Ingredients

  • 6个葱,切成薄片(约1杯),保留的三块
  • 3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
  • 1 medium yellow onion, finely chopped (about 1 cup), trimmings reserved
  • 2 lb. large (31 to 35 per lb.) shrimp, preferably wild-caught
  • 2盎司。(4汤匙)无盐黄油
  • 1个中等绿色的胡椒粉,茎,播种和切碎(约1杯)
  • 1/4磅火腿,切成1/4英寸的骰子
  • 3汤匙。番茄酱
  • 1条干叶叶
  • 1/2 tsp. chopped fresh thyme
  • 1/4茶匙。辣椒
  • 1/8茶匙。chili powder
  • 1/8茶匙。地面绿色
  • Pinch of ground cloves
  • Kosher salt
  • 2杯长晶白米
  • 1茶匙甜椒
  • Hot sauce, preferably Crystal (optional)

Nutritional Information

  • 卡路里(KCAL):530
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • 饱和脂肪(G):6
  • 多不饱和脂肪(G):1.5
  • 单不饱和脂肪(G):3
  • Cholesterol (mg): 255
  • Sodium (mg): 760
  • 碳水化合物(G):62
  • Fiber (g): 3
  • Protein (g): 41

准备

  • In a 4-quart heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5-1/2 cups of water; bring to a boil over high heat. Add the shrimp, let the water return to a boil, and cook until pink and cooked through, about 3 minutes. Remove from the heat and let sit for 3 minutes. Strain through a sieve set over a large glass measuring cup, reserving the stock. You will need 4-1/2 cups of stock, so add water if necessary. When cool enough to handle, peel and devein the shrimp. Discard the shells and trimmings.
  • Melt the butter in a 5- to 6-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium-high heat. Add the celery, onion, and bell pepper and cook, stirring often, until softened, about 7 minutes. Add the ham and the reserved shrimp and cook, stirring often, until any excess moisture evaporates and the ham and vegetables begin to brown, about 5 minutes. Add the tomato paste and cook, stirring, until a shade darker, about 3 minutes. Stir in the bay leaf, thyme, cayenne, chili powder, allspice, cloves, and 1-1/2 tsp. salt. Stir in the rice. Add the reserved stock and bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.
  • Remove the pot from the heat. Sprinkle the paprika over the jambalaya and, using a fork, gently fluff the scallions and paprika into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.
(12个评分) Read Reviews
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评论(12 reviews)

  • User avater
    Hanseata|09/18/2021

    我准确地遵循了食谱,我们非常喜欢它。这个jambalaya的味道就像我在新奥尔良的那样。

  • user-7497618|02/20/2021

    A huge hit, we loved it.

    I made several changes, but I don't think they would do anything if this weren't a solid recipe. I wouldn't hesitate to make it as is.

    我将黄油融化成汤,使米饭充满饭。我的虾被剥皮了,所以我用未成年人的蛤base浓缩了股票。我从一些自制火腿的冰箱里放了一些猪肉脂肪,所以我将其涂在锅上涂上蔬菜。我用了1汤匙。番茄酱和2汤匙。破坏了油包装的晒干的西红柿,而不仅仅是番茄酱。

  • rfelker|2017年5月28日

    A delicious dish! Made it with beautiful large head-on shrimp. The method for making the shrimp stock with the scraps from the vegetables is genius. No need to look elsewhere for a great jambalaya recipe.

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