Bayou Jambalaya

Name: Bayou Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced; 1/2 c. chopped green pepper; 1 clove garlic, minced; 1 c. uncooked white rice; 2 Tbsp. butter; 1 c. ketchup; 2 1/4 c. water; 1 Tbsp. vinegar; 1/8 tsp. black pepper; 1 medium tomato, coarsely chopped; 1 c. cubed, cooked ham; 1/2 lb. raw shrimp, deveined and shelled

Eats Now Editorial Team · 503 kcal · Seafood

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Bayou Jambalaya – a delicious recipe with onion, green pepper, clove garlic, white rice, butter, ketchup. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 medium onion, sliced
1/2 c. chopped green pepper
1 clove garlic, minced
1 c. uncooked white rice
2 Tbsp. butter
1 c. ketchup
2 1/4 c. water
1 Tbsp. vinegar
1/8 tsp. black pepper
1 medium tomato, coarsely chopped
1 c. cubed, cooked ham
1/2 lb. raw shrimp, deveined and shelled

1
In a large skillet, saute first 4 ingredients in butter until onion is tender. Stir in ketchup and remaining ingredients, except shrimp.
2
Cover and simmer 20 to 25 minutes or until rice is tender. Add shrimp; simmer, uncovered, 3 to 5 minutes or until shrimp turn pink, stirring occasionally.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, sliced, 1/2 c. chopped green pepper, 1 clove garlic, minced, 1 c. uncooked white rice, and more.

Yes, Bayou Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
503 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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