Shrimp Jambalaya Recipe

Name: Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp in the shell; 2 tablespoons corn, peanut or vegetable oil; 2 tablespoons flour; 1 cup finely chopped onion; 1 cup finely chopped green onions or scallions; 1 cup finely chopped green pepper; 1 cup finely chopped celery; 1 tablespoon finely minced garlic; 1 cup cooked ham cut into 1/2-inch cubes; 2 cups crushed imported tomatoes; 1/2 teaspoon dried thyme; 1 teaspoon dried crushed oregano; 1 cup long-grain rice, optional, or serve the dish with Creole rice (see recipe); Salt to taste if desired; Freshly ground pepper to taste; 5 cups shrimp broth (see recipe) or water; 1/2 cup finely chopped green onion or scallions, optional, for garnish

Servings: persons

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

1
Peel and devein the shrimp.
2
The shells may be used to make a broth (see recipe).
3
Heat the oil in a kettle or large saucepan with a heavy bottom.
4
Add the flour, and cook, stirring constantly, until lightly browned.
5
Do not burn.
6
Add the onion, green onions, green pepper, celery and garlic.
7
Cook, stirring, until wilted.
8
Add ham and stir.
9
Add the tomatoes, thyme and oregano, and bring to a boil.
10
Stir in the rice, if desired.
11
Add salt, pepper and shrimp broth.
12
Cook about 25 minutes; add the shrimp and stir.
13
Cook 10 minutes longer.
14
Serve in soup bowls with chopped green onions on the side as an optional garnish.

999

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 pounds shrimp in the shell, 2 tablespoons corn, peanut or vegetable oil, 2 tablespoons flour, 1 cup finely chopped onion, 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.

That's it — enjoy your meal!

Shrimp Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions