Jambalaya with Bacon, Artichokes, and Shrimp

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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 cups low-sodium chicken broth

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Pat the shrimp dry and sprinkle them lightly with salt and pepper. Set aside.

  2. 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.

  3. 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.

  4. 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.

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