This shrimp and veggie jambalaya is going to be on repeat in my apartment all summer! This recipe is so great because it has so many veggies in it, but you would honestly never know. I do eat wild caught fish now, but if you’re vegan, this recipe would be just as flavorful without the shrimp.
I originally tried to make this recipe with vegan sausage, and to say the least, it was bad. There was something about the faux meat flavor in the rice that was funky, but not in a good way. Another thing to consider with this recipe is what kind of rice you use. This will effect texture. If you go with medium grain rice like I did, you will get a pretty creamy rice. If you go with long grain, it will be less creamy. I definitely would not recommend short grain for this recipe. While medium is creamy, short would simply be mushy.
If you like this shrimp and veggie jambalaya recipe, try some of my other comfort food recipes:
This recipe is:
one pot meal
Shrimp and Veggie Jambalaya
This shrimp and veggie jambalaya is perfectly seasoned and simple to make.
- 2 T olive oil
- 1/2 lb large wild caught shrimp
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, chopped
- 3 small bell peppers, chopped
- 1 14oz can crushed tomatoes
- 2 3/4 cups seafood stock
- 1 1/2 cups long or medium grain rice
- 2 Tbsp cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp cayenne
- 1 cup okra, fresh or frozen, sliced
- chopped parsley and green onions for serving
- Step 1 In a large pot over medium high heat, add the oil. When its hot, add the shrimp. Season with salt and pepper. When the shrimp turn pink, transfer to a plate.
- Step 2 Add the onion and cook for 3 more minutes, or until the outer edges are just barely browned. Add a tiny pinch of salt.
- Step 3 Add the garlic, celery and bell peppers. Cook until tender crisp, about another 3 minutes.
- Step 4 Add the crushed tomatoes, stock, rice and seasonings. Bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes. DO NOT STIR WHILE COOKING.
- Step 5 Gently stir in the okra and cooked shrimp. Cover and cook for 5 more minutes, or until rice is cooked.
- Step 6 Serve immediately with chopped parsley and green onions.