Shrimp Jambalaya Recipe

Name: Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow onion coarsely chopped; 2 medium garlic cloves peeled and minced; 1 cup green bell peppers chopped; 3/4 cup celery finely diced; 4 tablespoons bacon drippings; 3 tablespoons parsley leaves minced; 6 ounces smoked ham cut in 3/8inch cubes; 1 large bay leaves crumbled; 1/2 teaspoon thyme crumbled; 1/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt; 14 ounces tomatoes; 8 ounces tomato sauce; 1 3/4 cups water cold; 1 3/4 cups rice uncooked, converted; 1 1/2 pounds shrimp medium, raw, shelled, deveined

Servings: persons

1 cup yellow onion coarsely chopped
2 medium garlic cloves peeled and minced
1 cup green bell peppers chopped
3/4 cup celery finely diced
4 tablespoons bacon drippings
3 tablespoons parsley leaves minced
6 ounces smoked ham cut in 3/8inch cubes
1 large bay leaves crumbled
1/2 teaspoon thyme crumbled
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
14 ounces tomatoes
8 ounces tomato sauce
1 3/4 cups water cold
1 3/4 cups rice uncooked, converted
1 1/2 pounds shrimp medium, raw, shelled, deveined

1
Set a large kettle (not made of iron) over moderate heat.
2
Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden.
3
Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper.
4
Saute, stirring often, for 5 to 6 minutes.
5
Add the salt, tomatoes and their juice, tomato sauce and water.
6
Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes.
7
Adjust the burner heat so that the mixture simmers gently.
8
Stir in the rice, cover the kettle, and boil the rice for 40 minutes.
9
Add the shrimp, tossing the mixture lightly to distribute them evenly.
10
Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
11
Taste the jambalaya and add the cayenne pepper and salt, if needed.

752

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 16 ingredients. The key ingredients include: 1 cup yellow onion coarsely chopped, 2 medium garlic cloves peeled and minced, 1 cup green bell peppers chopped, 3/4 cup celery finely diced, and more.

Yes, Shrimp 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.

Shrimp Jambalaya

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