Shrimp Jambalaya

Russ Myers

By
@Beegee1947

Super easy when you use precooked, peeled and deveined shrimp


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Comments:

Serves:

6 Servings

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1 c
cubed fully cooked ham
3/4 c
chopped onion
1 clove
garlic, minced
2 c
chicken broth
1 can(s)
(14 1/2 oz.) stewed tomatoes
2 Tbsp
minced fresh parsley
1/4 tsp
dried thyme
1/2 tsp
salt
1/8 tsp
cayenne pepper
1/8 tsp
chili powder
1/8 tsp
pepper
1
bay leaf
1 c
uncooked long grain rice
1 lb
(41-50 ct.) uncooked medium shrimp, peeled and deveined or use precooked, peeled, deveined shrimp*

Directions Step-By-Step

1
In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley, thyme, salt, cayenne, chili powder, pepper and bay leaf. Bring to a boil.
2
Stir in rice. Reduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add uncooked shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving.
3
*If precooked shrimp is used, add shrimp, stir to combine, remove pan from heat and cover for 5 minutes before serving.
4
Note: Tails can be removed from shrimp prior to adding to the skillet, if desired.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy