Jambalaya with Bacon, Artichokes, and Shrimp
Jambalaya with Bacon, Artichokes, and Shrimp is the perfect meal for a cold day. It has just the right amount of spice (thanks to black and red pepper) and is a relatively easy jambalaya recipe. Crispy bacon complements the tender shrimp and cooked vegetables. Put everything into a Dutch oven until the shrimp turn pink.
Serves6
Cooking Time25 min
Ingredients
- 1 pound small shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 4 slices of bacon, chopped into 1-inch pieces
- 1/2 teaspoon red pepper flakes (optional)
- 1 12-ounce bag frozen artichoke hearts, thawed, drained, and quartered
- 1 1/2 cup short-grain white rice
- 1 tablespoon balsamic vinegar
- 1 28-ounce can diced Italian tomatoes, well drained
- 1 1/2 cup pitted whole black olives, drained
- 3 cup low-sodium chicken broth
Instructions
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Preheat oven to 350 degrees Fahrenheit. Pat the shrimp dry and sprinkle them lightly with salt and pepper. Set aside.
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Put bacon in a large Dutch oven and turn the heat to medium. Cook slowly for about 10 minutes, or until it is just starting to crisp up and has released all its fat.
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Add the pepper flakes (if using), artichokes, and rice, and stir to coat with the bacon fat. Cook for about 5 minutes, or until fragrant, then add the vinegar, tomatoes, and olives. Saute for a few moments, then add the chicken broth, and bring to a boil. Stir in the shrimp.
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Cover the Dutch oven tightly and put it in the oven to bake for 25 minutes, or until the rice is cooked through and the shrimp are pink. Serve immediately.