{"id":210,"date":"2016-11-05T14:30:06","date_gmt":"2016-11-05T22:30:06","guid":{"rendered":"http:\/\/www.kaylasdoghouse.com\/kitchen\/?p=210"},"modified":"2020-09-03T13:37:04","modified_gmt":"2020-09-03T21:37:04","slug":"shrimp-jambalaya","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2016\/11\/05\/shrimp-jambalaya\/","title":{"rendered":"Shrimp Jambalaya"},"content":{"rendered":"

I worked in Houston for a few years after college.  I have to say that I did not like the place.  One of the few positive things was that I got some exposure to cajun food.<\/p>\n

This is an easy version of the dish, it is not quite as rich as many jambalaya dishes and maybe not as ‘cajun’ as some would want, but it is the one I make most often.  I try to use my own chicken broth<\/a> when possible, it helps make up for the other shortcuts in the recipe.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Shrimp Jambalaya<\/h2>\n
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Ingredients<\/h3>
  • 1\/2<\/span> pound<\/span> shrimp<\/span> - medium, unpeeled<\/span><\/li>
  • 2<\/span> tablespoons<\/span> vegetable oil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> flour<\/span><\/li>
  • 1<\/span> cup<\/span> celery<\/span> - chopped<\/span><\/li>
  • 1<\/span> onion<\/span> - chopped<\/span><\/li>
  • 1<\/span> green pepper<\/span> - large, chopped<\/span><\/li>
  • 1\/2<\/span> pound<\/span> ham<\/span> - diced<\/span><\/li>
  • 3<\/span> cups<\/span> chicken broth<\/span><\/li>
  • 1<\/span> teaspoon<\/span> thyme<\/span> - dried<\/span><\/li>
  • 1<\/span> teaspoon<\/span> basil<\/span> - dried<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> white pepper<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> red pepper<\/span><\/li>
  • 1\/4<\/span> cup<\/span> parsley<\/span> - fresh, chopped<\/span><\/li>
  • 1<\/span> can<\/span> diced tomatoes<\/span> -14.5 oz can, undrained<\/span><\/li>
  • 1<\/span> cup<\/span> rice<\/span> - long-grain, white rice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Peel and de-vein the shrimp. Set them aside in a refrigerator<\/span><\/div><\/li>
    • Using  medium dutch oven, heat the oil over medium-high heat.  Add the flour and whisk constantly (but don't let the hot oil hit you) until the mixture is brown.<\/span><\/div><\/li>
    • Add the celery, onion and green pepper. Saute about 5 minutes<\/span><\/div><\/li>
    • Add the ham and continue to saute until the vegetables are tender.<\/span><\/div><\/li>
    • Add the chicken broth, spices and herbs, and tomatoes.  Stir and bring to a boil.<\/span><\/div><\/li>
    • Add the rice and stir the mix well.  Then cover, reduce heat to low, and simmer 20 minutes.  If the rice is not tender simmer a bit longer.<\/span><\/div><\/li>
    • Add the shrimp.  Stir, cover and let cook for 5 minutes.<\/span><\/div><\/li>
    • Serve nice and hot with good bread.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      This is an easy version of the dish. It is not as rich as many jambalaya dishes, but it is the one I make most often.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[203],"tags":[426,230,526,229],"class_list":["post-210","post","type-post","status-publish","format-standard","hentry","category-mains","tag-cajun","tag-ham","tag-seafood","tag-shrimp"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p84U30-3o","jetpack-related-posts":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/comments?post=210"}],"version-history":[{"count":7,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/210\/revisions"}],"predecessor-version":[{"id":1419,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/posts\/210\/revisions\/1419"}],"wp:attachment":[{"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/media?parent=210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/categories?post=210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kaylasdoghouse.com\/kitchen\/wp-json\/wp\/v2\/tags?post=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}