Black Magic Spiced Jumbo Shrimp,“Jumbo”-laya with Andouille Sausage and Crispy Jamon

24 INGREDIENTS • 9 STEPS • 1HR 15MINS

Black Magic Spiced Jumbo Shrimp,“Jumbo”-laya with Andouille Sausage and Crispy Jamon

Transport your taste buds to the vibrant streets of New Orleans with this decadent and deeply flavorful dish. Black Magic Spiced Jumbo Shrimp “Jumbo”-laya with Andouille Sausage and Crispy Jamon is a celebration of Southern comfort, combining the smoky heat of blackened spices with the soulful richness of a classic jambalaya. This dish is perfect for those who crave bold flavors, intricate textures, and a touch of culinary magic on their plate.
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Transport your taste buds to the vibrant streets of New Orleans with this decadent and deeply flavorful dish. Black Magic Spiced Jumbo Shrimp “Jumbo”-laya with Andouille Sausage and Crispy Jamon is a celebration of Southern comfort, combining the smoky heat of blackened spices with the soulful richness of a classic jambalaya. This dish is perfect for those who crave bold flavors, intricate textures, and a touch of culinary magic on their plate.


How To Make Black Magic Spiced Jumbo Shrimp “Jumbo”-laya



How To Prepare the Broken Dirty Rice

This dish begins with a creative twist on traditional dirty rice. By pulsing long-grain white rice in a spice grinder, the grains are transformed into a unique “broken” texture that offers an irresistible bite. Sautéed with the holy trinity of Cajun cuisine—onion, green bell pepper, and celery—this rice is infused with aromatics, thyme, and a bay leaf for layers of flavor. A final touch of butter and fresh lemon zest brightens up the dish, balancing the rich and savory elements of the jambalaya.

Crafting the Jambalaya Sauce

The heart of this dish lies in its luxurious jambalaya sauce. A deep, chocolate-colored roux is the secret weapon, adding depth and complexity. Made by slowly cooking flour in shimmering grapeseed oil, the roux develops a rich, nutty flavor that becomes the backbone of the sauce. Sautéed andouille sausage contributes a smoky, meaty bite, while prawn shells and heads lend an intense, briny undertone to the sauce. The Black Magic Seasoning—an assertive blend of spices—brings heat and warmth, perfectly complementing the sweetness of the shrimp.

Perfecting the Prawns and Crispy Jamon

The star of the plate is undoubtedly the jumbo shrimp, dusted generously with Black Magic Seasoning. Searing them creates a caramelized, crusty exterior while keeping the interior tender and succulent. The crispy jamon adds a crunchy, salty contrast to the dish, elevating each bite with a delicate, savory snap.

Plating & Presentation

To assemble, use a ring mold to create a striking presentation. The broken dirty rice is molded into a neat round at the center of a shallow bowl, surrounded by a moat of rich jambalaya sauce. Plump, spice-crusted shrimp rest on top, and shards of crispy jamon lend both texture and elegance. A sprinkle of fresh celery leaves and a hint of lemon zest add color and fragrance, completing this restaurant-worthy dish.

Ingredients & Substitutions

  • King Prawns: For the best flavor, use fresh, head-on prawns. Substitute with large gulf shrimp or langoustines if needed.
  • Spanish Jamon: Adds a luxurious crunch, but crispy prosciutto or pancetta would work well as alternatives.
  • Andouille Sausage: Essential for its smoky, spicy profile. If unavailable, try kielbasa or chorizo for a similar effect.
  • Black Magic Seasoning: A custom blend of spices. You can substitute with your favorite Cajun or Creole seasoning mix, but adjust for salt and heat accordingly.

Tips & Techniques

  • Creating the Perfect Roux: The key to a deep, flavorful jambalaya sauce is patience. Cook the roux slowly, stirring constantly, until it reaches the color of milk chocolate.
  • Balancing Heat and Acid: The cayenne provides a pleasant heat, while fresh lemon zest and juice keep the dish bright and balanced.
  • Getting Crispy Jamon: Fry the jamon slices in a single layer in hot oil until they curl and crisp. Drain on paper towels to maintain their crunch.

Frequently Asked Questions



Can I Make This Dish Ahead of Time?

Yes! The jambalaya sauce can be made a day in advance and gently reheated before serving. However, cook the shrimp and fry the jamon fresh for the best texture.

What Should I Serve with This Dish?

A crisp, refreshing side salad with a light vinaigrette would pair well, balancing the richness of the jambalaya. Crusty bread is also a great addition to soak up the flavorful sauce.

How Can I Adjust the Spice Level?

To dial down the heat, reduce the amount of cayenne in the seasoning blend. For those who love extra spice, add a dash of hot sauce to the finished jambalaya sauce.

Suggested Wine Pairing

A cold, citrus-forward white wine like a Sauvignon Blanc or a lightly oaked Chardonnay would beautifully complement the dish’s complex flavors. Alternatively, a bright, slightly acidic rosé could also be a delightful match.

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1HR 15MINS

Total Time

$8.28

Cost Per Serving

Ingredients

Servings
2
us / metric
Broken Dirty Rice
Long Grain White Rice
1 cup
Long Grain White Rice
Grapeseed Oil
2 oz
Grapeseed Oil
White Onion
1 cup
Finely Diced White Onion
Green Bell Pepper
2/3 cup
Deseeded Finely Diced Green Bell Pepper
Celery
4 Tbsp
Finely Diced Celery
Low-Sodium Chicken Stock
1 cup
Low-Sodium Chicken Stock
Bay Leaf
1
Bay Leaf
Fresh Thyme
3 sprigs
Fresh Thyme, leaves picked
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Unsalted Butter
2 Tbsp
Unsalted Butter
Lemon
1
Lemon, zested
Lemon Juice
2 tsp
Freshly Squeezed Lemon Juice
Jambalaya
Grapeseed Oil
3/4 cup
Grapeseed Oil
All-Purpose Flour
4 Tbsp
All-Purpose Flour
King Prawns
4
Large King Prawns
head-on, shell-on
Blackened Cajun Seasoning
1 Tbsp
Blackened Cajun Seasoning, divided
Kosher Salt
2 tsp
Kosher Salt, divided
Serrano Ham
2 slices
Serrano Ham
Andouille Sausage
6 oz
Andouille Sausages, thinly sliced into 1/2-inch rounds
Cayenne Pepper
1 tsp
Cayenne Pepper
Low-Sodium Chicken Stock
3/4 cup
Low-Sodium Chicken Stock
Celery Leaves
4
Celery Leaves
for garnish
Lemon
1
Lemon, zested
for garnish
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Cooking Instructions

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step 1
For the broken dirty rice: Put the dry Long Grain White Rice (1 cup) in a spice grinder, pulse a few times until the grains of rice are approximately 1/3 of their original size. Transfer the rice to a mesh colander and wash under cold running water until the water runs clear. Place the colander over a bowl to drain excess water. Set aside.
step 2
In a medium saucepan with lid, heat the Grapeseed Oil (2 oz) over medium-low heat. Add the White Onion (1 cup), Green Bell Pepper (2/3 cup), Celery (4 Tbsp), and saute until translucent, about 3-4 minutes. Remove half of the vegetables and reserve them for making the jambalaya.
step 3
Into the remaining sauteed vegetables, add the rinsed rice, Low-Sodium Chicken Stock (1 cup), Bay Leaf (1), Fresh Thyme (3 sprigs), Kosher Salt (1 tsp), Ground Black Pepper (1/4 tsp), and Unsalted Butter (2 Tbsp). Bring to a boil over medium-high heat, reduce to a gentle simmer, cover with a lid and cook for about 18 minutes or until the rice is fully cooked. Allow the rice to continue steaming with the heat off and lid on for 10 minutes more before garnishing the rice with the fresh Lemon Juice (2 tsp) and Lemon (1) zest.
step 4
For the jambalaya: In a medium pot, heat ½ cup (120mL) Grapeseed Oil (1/2 cup) over medium heat. Once the oil begins to ripple, add the All-Purpose Flour (4 Tbsp) and cook for 6-8 minutes, stirring frequently with a wooden spoon, until the roux is the color of milk chocolate. Transfer the roux to a heat proof bowl. As the roux cools, skim and discard any oil that rises to the top, set aside until ready to make the jambalaya sauce.
step 5
For the King Prawns (4), remove the heads and shells, set aside. Devein the prawns, season generously with 2 ¼ teaspoons of the Blackened Cajun Seasoning (1 tsp) and 1 teaspoon of the Kosher Salt (1 tsp). Set aside.
step 6
In a medium saute pan, heat the remaining ¼ cup (60mL) Grapeseed Oil (4 Tbsp) over medium-low heat. Once the oil is hot, fry the sliced Serrano Ham (2 slices) until crispy for about 1-2 minutes per side. Remove from the pan and set aside.
step 7
Raise the heat to medium, add the prawns and sear 1-2 minutes per side until the outer sides develop a golden spice crust and the interior is not quite fully cooked through. Remove from the pan and set aside.
step 8
Into the same pan, add the Andouille Sausages (6 oz), reserved sauteed vegetables from the broken rice, prawn shells and heads, remaining 2 ¼ teaspoons Blackened Cajun Seasoning (1 tsp), remaining 1 teaspoon Kosher Salt (1 tsp) and the Cayenne Pepper (1 tsp). With the edge of a spoon, break open the prawn heads and stir to combine. Saute for 3-4 minutes or until the sausage is seared and the shells are red in color. Stir in the reserved roux and continue to cook for 2 more minutes until the mixture is fragrant and has a deep brown-red color. Reduce the heat to medium-low, pour in the Low-Sodium Chicken Stock (3/4 cup) and let the sauce simmer for 2-3 minutes until it thickens like gravy. Remove and discard the shells and head. Add in the reserved prawns and let cook for 1-2 minutes until cooked through.
step 9
To serve, place a ring mold in the center of a shallow bowl, fill the mold with rice, and then remove mold. Spoon a generous amount of jambalaya sauce around the rice. Place two prawns over the rice. Garnish with crispy jamon, Celery Leaves (4) and Lemon (1) zest.
step 9 To serve, place a ring mold in the center of a shallow bowl, fill the mold with rice, and then remove mold. Spoon a generous amount of jambalaya sauce around the rice. Place two prawns over the rice. Garnish with crispy jamon, Celery Leaves (4) and Lemon (1) zest.

RECIPES TAG

American
Comfort Food
Date Night
Fish & Seafood
Dinner
Mother's Day
Shellfish
Valentine's Day
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