World Spice Merchants : Recipes : Shrimp Jambalaya

Jambalaya is the Deep South's version of dirty rice. This dish doesn't take all that long to cook—even over low heat, but the rice absorbs the blended flavors during cooking so that every bite ends up full of savor and spice.

This is a great choice for a casual dinner party—or doubled in a paella pan for a real party crowd. Once you put the lid on, the last cooking period allows you time to prepare a salad or mingle with guests.

Yields approx. 8 servings

3 tablespoons butter or vegetable oil

2 cloves garlic, minced

1-1/2 cup onions, chopped

1-1/2 cup celery, chopped

1-1/2 cup green bell pepper, chopped

1-1/2 cup fresh tomato, chopped

2 tablespoons Cajun Black spice blend

3 cups water

6-oz. tomato paste

2 cups uncooked rice

2 pounds peeled and deveined shrimp, rinsed and drained

Set heavy skillet over low heat, add garlic and cook until soft.
Add chopped vegetables and spices, and stir to mix.
Cook until vegetables are translucent, approx. 20 minutes.
Add water and tomato paste, and stir to mix.
Add rice and stir to mix.
Add shrimp and stir to mix.
Cover and cook until rice is tender, approx. 30 minutes

Adjust seasoning to desired spiciness and serve!

PS. Remember that you've used blackening spice, and if there should happen to be anything stuck to the bottom of the pan, those will be the very best bits! So enjoy them, and make a note to lower heat or increase water next time.