---
title: Shrimp Jambalaya
source: { name: HelloFresh, url: https://www.hellofresh.com/recipes/shrimp-jambalaya-54beb1116ced6ea94d8b456b }
servings: 2
prep_time: "10 minutes"
cook_time: "30 minutes"
time_required: "40 minutes"
difficulty: Easy
allergens:
  - Shellfish
tags:
  - Cajun
  - Seafood
  - One-Pot
  - Quick
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/shrimp-jambalaya.avif"
---
Halve, peel, and finely chop the @yellow onion{1%unit}. Core, seed, and cube half of the @green bell pepper{1%unit}. Cut the @celery{2%stalks} into ½-inch pieces. Thinly slice the @scallions{2%unit}.

Heat @olive oil{1%tbsp} in a #medium pot{} over medium heat. Add the onion, celery, and half the bell pepper. Season with @salt{¼%tsp} and @black pepper{¼%tsp}. Cook until softened ~{5%minutes}.

Stir in the @rice{1½%cups}, @cumin{1%tsp}, @chili powder{1%tsp}, and a pinch of @cayenne pepper{¼%tsp}. Cook, stirring constantly, to toast ~{1%minute}.

Pour in the @diced tomatoes{14%oz}, @veggie stock concentrate{1%unit}, and @water{2%cups}. Bring to a boil, then reduce heat to a simmer. Cook until rice is tender and liquid is absorbed ~{15%minutes}, stirring occasionally.

Season @shrimp{12%oz} with salt and pepper. Add the shrimp and remaining bell pepper to the pot. Stir gently and cook until shrimp are pink and opaque ~{3%minutes}.

Serve the jambalaya hot, topped with the sliced scallions.