Blackened Shrimp and Rice with Louisiana Jambalaya Infused Olive Oil

Blackened shrimp, fluffy rice, sweet bell peppers, onion, garlic, and a bright squeeze of lemon make this skillet dinner feel bold and satisfying from the first bite. The Louisiana Jambalaya Infused Olive Oil Blend brings herbal, peppery, and savory depth into the pan so the rice tastes layered and the shrimp finish with that unmistakable jambalaya-style warmth. It is the kind of dinner that works beautifully for a busy weeknight, a casual family supper, or a laid-back dinner with friends, and it is the recipe you’ll come back to when you want something exciting without making a fuss.

Garden Infuzions

Blackened Shrimp and Rice with Louisiana Jambalaya Infused Olive Oil

Smoky blackened shrimp, tender rice, sweet peppers, and a savory Creole-style finish come together with Louisiana Jambalaya Infused Olive Oil Blend for a lively skillet dinner with real Louisiana-inspired flavor.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American Classics, Caribbean, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 2 cups long-grain white rice
• 3 tablespoons Louisiana Jambalaya Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 2 tablespoons blackening seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 1/2 cups chicken stock
• 1 14.5-ounce can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 green onions sliced
• 2 tablespoons chopped fresh parsley
• 1 lemon cut into wedges

Equipment

• 1 large skillet with lid 12-inch or larger
• 1 Measuring cups For rice and stock
• 1 set Measuring spoons For seasoning and oil
• 1 Wooden spoon For stirring and scraping the pan
• 1 Sharp knife For chopping vegetables
• 1 Cutting board For prep

Method

 

Instructions

1. 1. Rinse the rice under cool water until the water runs mostly clear, then set it aside to drain.
2. 2. Pat the shrimp dry and toss them with blackening seasoning, smoked paprika, salt, and black pepper until evenly coated.
3. 3. Heat 2 tablespoons of the Louisiana Jambalaya Infused Olive Oil Blend with the butter in a large skillet over medium-high heat.
4. 4. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until browned and just cooked through. Transfer them to a plate.
5. 5. Lower the heat to medium and add the onion and bell peppers to the skillet. Cook for 4 to 5 minutes until softened and lightly caramelized.
6. 6. Stir in the garlic and tomato paste and cook for 30 seconds until fragrant.
7. 7. Add the rice and stir for 1 minute so the grains pick up the flavor in the pan.
8. 8. Pour in the chicken stock and diced tomatoes, then bring the mixture to a gentle simmer.
9. 9. Cover the skillet, reduce the heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
10. 10. Fluff the rice with a fork, then return the shrimp to the skillet along with the remaining 1 tablespoon Louisiana Jambalaya Infused Olive Oil Blend.
11. 11. Fold in the green onions and parsley, then finish with lemon wedges on the side and serve hot.

Notes

For the best texture, keep the shrimp cooking time short so they stay tender. If you prefer a little more sauce, add an extra 1/4 cup stock near the end and let it absorb before serving. This recipe is built for a stovetop skillet and tastes especially good when the rice picks up the seasoned pan drippings.

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Recipe Tips

Pat the shrimp dry before seasoning so the spice mixture clings evenly and the edges blacken nicely in the skillet. Keep the rice tender but not mushy, since it should soak up the sauce without turning heavy. If the pan starts to look dry while the vegetables cook, add a small splash of stock to keep everything moving.

Serving Suggestions

Serve this over a bed of hot rice with lemon wedges on the side for a bright finish. A simple green salad, sautéed greens, or warm skillet corn makes a great companion. It also works well for casual entertaining when you want a colorful, satisfying main dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the rice and keep the shrimp from overcooking.

Variations

Swap in peeled chicken sausage for a different flavor direction, or add diced okra for a more classic skillet feel. You can also stir in corn kernels during the final few minutes for a sweeter, more colorful version.

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