Creole-Style Shrimp Jambalaya

Creole-Style Shrimp Jambalaya
Photo by Scott Phillips

Ingredients

  • 1 tsp. sweet paprika
  • 1 dried bay leaf
  • 1/8 tsp. chili powder
  • ¼ lb. ham, cut into ¼-inch dice
  • 3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
  • 2 lb. large (31 to 35 per lb.) shrimp, preferably wild-caught
  • Hot sauce, preferably Crystal (optional)
  • + 11 more ingredients
    • Kosher salt
    • ½ tsp. chopped fresh thyme
    • 1/8 tsp. ground allspice
    • 3 Tbs. tomato paste
    • 1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
    • 2 oz. (4 Tbs.) unsalted butter
    • 2 cups long-grain white rice
    • 6 scallions, thinly sliced (about 1 cup), trimmings reserved
    • 1 medium yellow onion, finely chopped (about 1 cup), trimmings reserved
    • ¼ tsp. cayenne
    • Pinch of ground cloves

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 s...

View full recipe at Fine Cooking

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