Let me cut straight to the chase – you don’t need to pre-cook shrimp before adding it to jambalaya. In fact, adding raw shrimp directly to your jambalaya during the final 5-7 minutes of cooking is the best way to get perfectly tender flavorful shrimp.
I’ve made countless pots of jambalaya over the years, and I’ll share everything I’ve learned about getting the shrimp just right in this classic Cajun dish.
Why Adding Raw Shrimp Works Better
Here’s why adding raw shrimp directly to your jambalaya is the way to go:
- The shrimp absorbs all those amazing jambalaya flavors as it cooks
- You avoid overcooking and getting rubbery shrimp
- The natural shrimp juices enhance the overall dish
- It’s way simpler – no extra cooking steps needed
- The shrimp turns a beautiful pink color right in the pot
When to Add the Shrimp
Timing is super important when adding shrimp to jambalaya Here’s what you need to know
- Add raw shrimp during the last 5-7 minutes of cooking
- The jambalaya liquid should be simmering, not boiling
- Nestle the shrimp down into the rice mixture
- Don’t stir too much after adding the shrimp
- Watch for the shrimp to turn pink and slightly curled
Tips for Perfect Jambalaya Shrimp
Want your shrimp to come out perfect every time? Follow these tips:
- Use medium or large shrimp (small ones can fall apart)
- Season shrimp with Creole seasoning before adding
- Make sure there’s enough liquid in the pot
- Don’t overcrowd – use about 1 pound shrimp per pound of rice
- Keep the heat medium-low after adding shrimp
- Test one shrimp for doneness before serving
What If I Have Pre-Cooked Shrimp?
While I strongly recommend using raw shrimp, sometimes you might only have pre-cooked shrimp on hand. If that’s the case:
- Add pre-cooked shrimp in the final 1-2 minutes
- Just heat through – don’t actually cook them more
- Be extra gentle when stirring to prevent breaking
- Accept that the texture won’t be quite as good
- Consider adding a splash of shrimp stock for flavor
Troubleshooting Common Shrimp Issues
Even experienced cooks run into problems sometimes. Here’s how to fix common issues:
Rubbery Shrimp
- Caused by overcooking
- Next time, reduce cooking time
- Add shrimp later in the process
- Keep heat lower
Undercooked Shrimp
- Add a few more minutes cooking time
- Make sure liquid is hot enough
- Check that shrimp are submerged
- Cut one open to check doneness
Broken/Mushy Shrimp
- Use larger shrimp next time
- Stir more gently
- Don’t overcrowd the pot
- Check quality of shrimp before using
My Favorite Basic Jambalaya Recipe
Here’s a simple recipe that’ll give you great results every time:
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1 onion, diced
- 1 green pepper, diced
- 3 celery stalks, diced
- 2 cups rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tbsp Creole seasoning
- 3 garlic cloves, minced
Instructions:
- Brown sausage in large pot
- Add trinity (onion, pepper, celery) and garlic
- Add rice, broth, tomatoes, and seasonings
- Simmer covered 20 minutes
- Add raw shrimp, cook 5-7 minutes
- Let rest 5 minutes before serving
Final Thoughts
Adding raw shrimp to jambalaya really is the best way to go. The key is getting the timing right – too early and you’ll have rubber, too late and you’ll have raw shrimp (yuck!). With a little practice, you’ll nail it every time.
Remember, jambalaya’s supposed to be fun to make! Don’t stress too much about getting everything perfect. Even if your shrimp isn’t restaurant-quality the first time, your jambalaya will still taste amazing. Keep at it and you’ll be a jambalaya master in no time!
Need more cooking tips? Drop a comment below and I’ll help you out! Happy cooking, y’all!
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Use 3 cups of stock rather than 5 if your are serving over rice. The uncooked rice in the recipe, if used, will absorb 2 cups of stock. The reason some found this soupy is because 5 cups of stock without uncooked rice is too much liquid
The blandness is because Paul Prudhomme uses quite a lot of spices in his cooking, which although this recipe claims to be adapted from his recipe, it certainly lacks. Paul calls for 2 bay leaves, 1.5 tsp salt, 1.5 tsp ground cayenne, 1.5 tsp of oregano, 1.25 tsp white pepper, 1 tsp black pepper, .75 tsp thyme. Note: the white pepper is in almost all his jambalayas, it adds heat. Oregano only appears in seafood jambalaya. Dont use pimenton. Use tomatoes and tomato sauce.
For someone who has criticized others for making substitutions, I have to admit I used uncured Andouille sausage sliced up instead of ham. It was very straight forward and a great meal for a cold night before a blizzard.
I cooked this jambalaya according to the recipe. It’s delicious and I had enough left overs for the next day. You really don’t need to make substitutions. Cook as is, it’s easy, relax and enjoy! It’s a great recipe and I’ll be making it for guests. They will love it.
My family and I added paprika and cumin and it tasted amazing!
Used the Andouille, shrimp and chicken broth, a little more than called for. Soaked white, long grain rice. Sprinkled scallions and parsley on top. Absolutely delicious!Private comments are only visible to you.
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Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa | Food Network
FAQ
Should I cook shrimp before adding it to jambalaya?
Stir shrimp into jambalaya. Cook, gently stirring, just until they turn pink (2-4 minutes, depending on shrimp size). Never use precooked shrimp. It is rubbery.Mar 29, 2016
When to add raw shrimp to jambalaya reddit?
Add it in the last 5 minutes of cooking. Doesn’t take much. I’ve even added it just after the rice is finished and turned off the stove. The residual heat is enough to cook them.
When to add raw shrimp to zatarain’s jambalaya?
Zatarain’s® Jambalaya Rice Mix, 8 oz
Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.
Do you cook the meat before adding it to jambalaya?
keys to a good jambalaya, brown your meat first. Let it cook all the way, really let the fats render. You want the meat to stick to the bottom and naturally release. Cook in batches if needed as to not crowed the pot. Too much at once, and the meat will boil in its own juice and not sear. No sear, no flavor.