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Shrimp Jambalaya

User Rating 3.5 Star Rating (5 Reviews)


Shrimp Jambalaya
Shrimp jambalaya recipe, made with shrimp, rice, spices, and tomatoes.


  • 1 c coarse chopped yellow onion
  • 2 md garlic cloves peeled and minced
  • 1 c chopped sweet green pepper
  • 3/4 c finely diced celery
  • 4 tb bacon drippings
  • 3 tb minced parsley
  • 6 oz smoked ham cut in 3/8-in cubes
  • 1 lg bay leaf; crumbled
  • 1/2 ts crumbled leaf thyme
  • 1/4 ts cayenne pepper
  • 1 1/2 ts salt (or to taste)
  • 1 cn tomatoes (1 lb, 14-oz)
  • 1 cn tomato sauce (8 oz)
  • 1 3/4 c cold water
  • 1 3/4 c uncooked converted rice
  • 1 1/2 lb medium shrimp, raw, shelled, deveined


Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. 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. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.
Shared by Doc Donald

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User Reviews

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 4 out of 5
Made some changes, Member Lola914

I added chicken to this dish, used smoked polish sausage instead of ham, and increased the rice by a quarter cup. I also used low sodium chicken broth in lieu of water, and although I have not tasted it yet, it looks and smells great! I also followed the advice of the other reviewers and intend on cutting down the cooking time for the rice

0 out of 0 people found this helpful.

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