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


  • 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


  1. In 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.
  2. After the onions and celery have melted down, add chopped bell peppers and stir. Stir in the salt, pepper, garlic powder and Rotel.
  3. Stir 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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