Coastal Cajun Jambalaya
This Coastal Cajun Jambalaya originated from my early days of marriage when cooking was a new adventure. Despite my initial lack of culinary skills, I managed to win over my husband with this flavorful dish. It's a soul-warming combination of tender oysters, succulent shrimp, and perfectly seasoned rice. Don't let the ingredients intimidate you; they come together in a symphony of tastes that's a delight for cozy family dinners or casual get-togethers with friends. Serve with crusty bread to soak up the delicious flavors!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
2 tablespoons
fresh oysters
1 pint (shucked)
sweet onions
2 medium (chopped)
French shallot
1 (finely minced)
garlic cloves
1-2 (pressed)
red pepper
1/2 small (finely chopped)
green pepper
1/2 small (finely chopped)
large shrimp
1 lb (shelled & deveined)
long grain rice
1 cup
stewed tomatoes
2 cups (drained, chopped)
chicken broth
2 cups
bay leaf
1
ground thyme
1/4 teaspoon
coarse sea salt
1 teaspoon
fresh ground black pepper
1/2 teaspoon
white sugar
1 teaspoon
minced parsley
1/8 cup
Instructions
1
1. Heat 2 tablespoons of olive oil in a large skillet over low heat. Add the fresh shucked oysters and cook until the edges begin to curl, about 3-4 minutes. Transfer the oysters to a bowl and refrigerate.
2
2. In the same skillet, add the chopped onions, finely minced shallot, pressed garlic cloves, and chopped red and green peppers. Sauté over low heat for 2-3 minutes until the onions become translucent and fragrant.
3
3. Raise the heat to medium and add the shelled and deveined shrimp. Cook until the shrimp turn pink, approximately 2-4 minutes. Remove the shrimp and refrigerate alongside the oysters.
4
4. Increase the heat to medium-high, adding more olive oil if necessary. Add the long grain rice to the pan, stirring constantly until it becomes lightly browned, around 3-5 minutes.
5
5. Pour in the chopped stewed tomatoes, chicken broth, bay leaf, ground thyme, sea salt, freshly ground black pepper, and white sugar. Stir well and bring the mixture to a boil.
6
6. Lower the heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, around 15-20 minutes.
7
7. Gently fold the refrigerated oysters and shrimp back into the rice mixture. Cook for an additional 2-3 minutes over low heat until heated through.
8
8. Remove the bay leaf, sprinkle with minced parsley, and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coastal Cajun Jambalaya?
Coastal Cajun Jambalaya is a soul-warming seafood dish combining tender oysters, succulent shrimp, and perfectly seasoned rice, originally created as a beginner-friendly adventure in Cajun cooking.
What seafood is used in this recipe?
This recipe specifically uses one pint of fresh shucked oysters and one pound of large shrimp that have been shelled and deveined.
How do you cook the oysters for this dish?
The fresh shucked oysters are cooked in olive oil over low heat for 3-4 minutes until the edges begin to curl, then they are removed and refrigerated until the end of the process.
What is the best way to cook the shrimp?
Shrimp should be cooked over medium heat for approximately 2-4 minutes until they turn pink, then refrigerated alongside the oysters.
What type of rice is recommended?
The recipe calls for one cup of long grain rice to achieve the best texture for this jambalaya.
Can brown rice be substituted for long grain rice?
While the recipe specifies long grain rice, brown rice can be used, though it will require a longer simmering time and potentially more broth.
How long do the oysters need to cook?
Oysters only need about 3-4 minutes over low heat; you will know they are ready when the edges start to curl.
How long should the shrimp be sautéed?
Sauté the shrimp for about 2-4 minutes over medium heat until they are fully pink.
Which vegetables are used in the base?
The vegetable base consists of chopped sweet onions, finely minced French shallot, pressed garlic cloves, and a mix of red and green peppers.
Do I need to peel and devein the shrimp?
Yes, for the best eating experience, the shrimp should be shelled and deveined before they are added to the skillet.
Why do you need to brown the rice?
Stirring the rice in the pan until lightly browned (about 3-5 minutes) adds a nutty flavor and helps the grains stay separate after cooking.
What kind of broth is used for Coastal Cajun Jambalaya?
The recipe uses 2 cups of chicken broth to cook the rice and provide a savory foundation for the seafood.
Is vegetable broth an acceptable substitute?
Yes, vegetable broth can be used instead of chicken broth if you prefer a different flavor profile or have it on hand.
What spices and herbs provide the flavor?
The dish is seasoned with a bay leaf, ground thyme, coarse sea salt, and freshly ground black pepper.
Why does the recipe include white sugar?
One teaspoon of white sugar is added to help balance the acidity of the stewed tomatoes in the sauce.
How long does the rice take to simmer?
Once the liquid is boiling, lower the heat and simmer the rice for 15-20 minutes until the liquid is absorbed.
When should I add the seafood back into the skillet?
Gently fold the refrigerated oysters and shrimp back into the rice after the rice is fully cooked and tender.
What is a good side dish for this jambalaya?
It is recommended to serve this dish with crusty bread to soak up the delicious juices and coastal flavors.
Can I use frozen shucked oysters?
Yes, you can use frozen oysters; however, ensure they are fully thawed and drained before following the cooking instructions.
What kind of peppers are required?
The recipe uses half of a small red pepper and half of a small green pepper, both finely chopped.
How many onions are needed for the recipe?
The recipe requires two medium-sized sweet onions, chopped.
What is a French shallot?
A French shallot is a type of small onion with a milder, more delicate flavor that adds complexity to the vegetable base.
Do I need to remove the bay leaf before serving?
Yes, the bay leaf should be removed from the skillet after cooking is complete and before serving.
How much olive oil is used in the cooking process?
The recipe begins with 2 tablespoons of olive oil, with additional oil added later if needed for browning the rice.
How should the garlic be prepared?
The 1-2 garlic cloves should be pressed to release their maximum flavor into the vegetable sauté.
What garnish is used for this dish?
Freshly minced parsley (about 1/8 cup) is sprinkled over the dish before serving hot.
Is this recipe suitable for culinary beginners?
Yes, the author notes that they created this dish when cooking was a 'new adventure,' making it a great choice for those still developing their skills.
What should the heat setting be for browning the rice?
The heat should be increased to medium-high for browning the rice, and you must stir constantly to prevent burning.
Should the stewed tomatoes be chopped?
Yes, the stewed tomatoes should be drained and then chopped before being added to the rice mixture.
What is the purpose of the thyme in this recipe?
The ground thyme provides a classic herbal earthiness that complements both the seafood and the tomato-based rice.