Easy Ripe Olive Jambalaya Recipe

Name: Easy Ripe Olive Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chopped bacon; 3 Tbsp. chopped onion; 3 Tbsp. chopped green pepper; 1 clove garlic, minced; 1 Tbsp. flour; 1/2 tsp. salt; dash of cayenne; 3/4 lb. cooked shrimp; dash of paprika; 1/2 tsp. Worcestershire; 1 1/2 c. canned olives; 1 (No. 1) can tomatoes, diced; 2 c. cooked rice

Servings: persons

1/4 c. chopped bacon
3 Tbsp. chopped onion
3 Tbsp. chopped green pepper
1 clove garlic, minced
1 Tbsp. flour
1/2 tsp. salt
dash of cayenne
3/4 lb. cooked shrimp
dash of paprika
1/2 tsp. Worcestershire
1 1/2 c. canned olives
1 (No. 1) can tomatoes, diced
2 c. cooked rice

1
Fry bacon until crisp; add onion, green pepper and garlic. Saute until tender.
2
Blend in flour, salt, pepper, paprika and Worcestershire.
3
Cut olives in halves; add to sauteed mixture. Stir in tomatoes.
4
Cook, stirring constantly, until thickened. Arrange rice and shrimp in buttered casserole.
5
Pour vegetable mixture over shrimp and rice and mix.
6
Bake for about 20 minutes and heated through in a 350u00b0 oven.

625

kcal

Calories

Fat

101

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

You need 13 ingredients. The key ingredients include: 1/4 c. chopped bacon, 3 Tbsp. chopped onion, 3 Tbsp. chopped green pepper, 1 clove garlic, minced, and more.

Yes, Easy Ripe Olive 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.

Easy Ripe Olive Jambalaya

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