One-Pot Shrimp Seafood Jambalaya
Craving something bold and satisfying? This one-pot wonder hits all the right notes without the effort.
When you are exhausted after a long day, the last thing you want to do is manage multiple pots and pans just to get a flavorful meal on the table. This shrimp seafood jambalaya is your ultimate shortcut because it combines hearty spices, savory rice, and succulent seafood into one cohesive, comforting dish. It delivers that deep, smoky Cajun soul without requiring hours of prep or complex techniques. The aroma of sautéed aromatics and simmering spices will fill your kitchen, making even a tiring evening feel like a special occasion. You can expect a rich texture where every grain of rice absorbs the coastal flavors beautifully. Serve it steaming hot with a squeeze of lime to brighten those bold notes for a truly satisfying dinner.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 1.5 cup long-grain rice — uncooked
- 2 cup chicken broth — low sodium preferred
- 1 cup diced tomatoes — canned, with juices
- 1 cup bell pepper — chopped
- 0.5 cup onion — finely diced
- 3 unit garlic — minced
- 1 tsp dried thyme
- 1 tsp cayenne pepper — adjust for heat preference
- 2 tbsp olive oil
Method
- 1 Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened.
- 2 Stir in the minced garlic, thyme, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- 3 Add the rice, canned tomatoes (with their juices), and chicken broth. Stir well to combine everything thoroughly.
- 4 Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes, or until the rice has absorbed most of the liquid.
- 5 In the last 5 minutes of cooking, gently fold in the shrimp. They should turn pink and opaque quickly.
- 6 Remove from heat and let sit covered for 3-5 minutes before serving to allow the flavors to settle.
Variations
- Vegetarian Swap — Replace the shrimp with 1 cup of canned chickpeas and omit the seafood seasoning for a hearty veggie jambalaya.
- Extra Hearty — Add 1 cup of frozen peas or chopped green beans during the last 5 minutes of simmering with the shrimp.
Notes
If you prefer a milder kick, reduce the cayenne pepper to half a teaspoon. Make sure to use a heavy-bottomed pot to ensure even cooking of the rice.
Equipment that helps
- Dutch Oven — The heavy bottom ensures even heat distribution for perfectly cooked rice.
Find more dinners like this
More like this
