Shrimp Jambalaya

Shrimp Jambalaya Recipe

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Debora Hotard


Jambalaya is another one of the most delicious recipes of South Louisiana. My family is fondest of Shrimp Jambalaya but I also make it with chicken and sausage. I have heard that some people make it with Ground Beef. I guess it would be good too, but I haven't tried it.

Anytime I plan to make Jambalaya, I always cook a large pot of white beans to go along with it, they just go so good together.


★★★★★ 1 vote

45 Min
1 Hr 25 Min


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2 lb
small shrimp, peeled and deviened
6 medium
onions, peeled and chopped
5 large
celery stalks, chopped
2 large
green bell pepper, chopped
1 c
chopped green onion with tops
1 can(s)
1 c
fresh parsley, chopped
1 tsp
1/2 tsp
cayenne pepper
1/2 tsp
garlic powder
5 c
seafood stock, homemade or purchased
1/4 c
vegetable oil
2 c
long grain white rice

How to Make Shrimp Jambalaya


  • 1In a large heavy dutch oven (I like to use a black Iron pot), heat 1/4 cup oil, add onions and cook until onions are beginning to caramalize. Add clery and continue cooking until dark brown. Add 1 cup of the seafood stock and cover pot tightly. Cook on a medium high fire for a few minutes. You may add a little water if needed to melt all of the onions and celery down to form a rich sauce for the jambalaya.
  • 2After the onions and celery have melted down, add chopped bell peppers and stir. Stir in the salt, pepper, garlic powder and Rotel.
  • 3Stir in Rice and then the shrimp, green onions and parsley. add the remaining seafood stock, give a good stir. When the mixture comes to a boil, cover pot tightly, lower fire as much as possible and cook about 25 minutes or until rice is cooked through.

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