Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter or margarine; 1 large onion, thinly sliced; 1/2 c. garlic, minced; 2 Tbsp. flour; 1 lb. smoked pork sausage or ham, cut in 1/2-inch cubes; 3 c. cooked shrimp, shelled and deveined (about 1 lb.); 5 c. diced, peeled tomatoes; 2 Tbsp. chopped parsley; 2 c. raw long grain white rice; 2 Tbsp. Worcestershire sauce; 1 1/4 tsp. salt; 1/2 tsp. dried thyme leaves; 1/8 to 1/4 tsp. cayenne; 2 1/2 c. water

Servings: persons

1 Tbsp. butter or margarine
1 large onion, thinly sliced
1/2 c. garlic, minced
2 Tbsp. flour
1 lb. smoked pork sausage or ham, cut in 1/2-inch cubes
3 c. cooked shrimp, shelled and deveined (about 1 lb.)
5 c. diced, peeled tomatoes
2 Tbsp. chopped parsley
2 c. raw long grain white rice
2 Tbsp. Worcestershire sauce
1 1/4 tsp. salt
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne
2 1/2 c. water

1
In large, deep skillet or Dutch oven, heat butter.
2
Add onion, green pepper and garlic; saute 5 minutes, until tender.
3
Remove from heat; stir in flour.
4
Gradually add 2 1/2 cups water, stirring until smooth.
5
Return to heat.
6
Add remaining ingredients; bring to boiling, stirring.
7
Reduce heat to simmer. Cook, covered, but stirring occasionally, for about 30 minutes or until rice is tender.
8
Serve, sprinkled with additional chopped parsley, if desired.

1055

kcal

Calories

Fat

127

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 14 ingredients. The key ingredients include: 1 Tbsp. butter or margarine, 1 large onion, thinly sliced, 1/2 c. garlic, minced, 2 Tbsp. flour, and more.

Yes, 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.

Jambalaya

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