Shrimp Jambalaya

Ingredients

• 2 lbs medium shrimp (peeled and deveined)
• 2 Tbsp Cajun seasoning (divided)
• 2 Tbsp vegetable oil
• 1 Holy Trinity (1 large yellow onion, 1 green bell pepper, 2 celery stalks, diced)
• 4 cloves garlic (minced)
• 2 cans (14 oz each) diced tomatoes
• 2 cups long-grain rice
• 4 cups seafood stock
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 4 green onions (sliced)

🛒 Every ingredient in this recipe is available at Walmart — grab them all in one trip.

Directions

1. Toss the shrimp with 1 tablespoon of the Cajun seasoning and set aside.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and cook the Holy Trinity for 6 minutes, stirring, until softened and lightly golden at the edges.
3. Stir in the garlic and cook 1 minute until fragrant.
4. Add the diced tomatoes with their juice and cook 5 minutes, stirring, until the mixture thickens and the raw tomato smell is gone.
5. Stir in the rice until every grain is coated and glossy, about 2 minutes.
6. Pour in the seafood stock and add the bay leaves, thyme, cayenne, and the remaining 1 tablespoon Cajun seasoning, scraping the bottom of the pot.
7. Bring to a boil, then cover tight, drop the heat to low, and simmer 15 minutes — do not lift the lid.
8. Quickly stir in the seasoned shrimp, re-cover, and cook 5 minutes more, until the shrimp are pink and the rice is tender.
9. Take the pot off the heat and rest, covered, 5 minutes.
10. Remove the bay leaves, fluff with a fork, and top with green onions.