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250ml Louisiana Jambalaya Infused Olive Oil Blend – flavorful Cajun infusion
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
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Classics, Caribbean, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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