Jambalaya Shrimp Recipe

Name: Jambalaya Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fat; 1 tablespoon flour; 1 lb ham, cooked and chopped; 1 cup cooked shrimp; 1 ½ cups cook tomatoes; 1 onion, sliced; ¼ teaspoon thyme; 1 garlic clove, crushed; 1 green pepper, chopped; 1 tablespoon minced parsley; salt; pepper; paprika (to taste); 1 teaspoon Worcestershire sauce; 1 red pepper, chopped; 4 cups water; 1 cup uncooked rice

Servings: persons

1 tablespoon fat
1 tablespoon flour
1 lb ham, cooked and chopped
1 cup cooked shrimp
1 ½ cups cook tomatoes
1 onion, sliced
¼ teaspoon thyme
1 garlic clove, crushed
1 green pepper, chopped
1 tablespoon minced parsley
salt
pepper
paprika (to taste)
1 teaspoon Worcestershire sauce
1 red pepper, chopped
4 cups water
1 cup uncooked rice

1
Melt fat and add flour, stirring until smooth and slightly browned.
2
Add chopped ham, shrimp and tomatoes and cook for 3 minutes.
3
Add onion, seasonings and water.
4
Simmer for 10 minutes.
5
Add rice and boil until tender, 30 minutes.
6
The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep the rice from burning.
7
Keep covered during cooking.

506

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

You need 17 ingredients. The key ingredients include: 1 tablespoon fat, 1 tablespoon flour, 1 lb ham, cooked and chopped, 1 cup cooked shrimp, and more.

Yes, Jambalaya Shrimp 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 Shrimp

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