Jambalaya with Shrimp

Jambalaya With Shrimp Recipe

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Carolyn Haas


I got this recipe from the New Orleans School of Cooking in the 90s. What a fun class it was!


★★★★★ 1 vote

20 Min
30 Min
Stove Top


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  • 1 Tbsp
  • 4 oz
    smoked sausage (andouille or similar)
  • 1 large
    onion, chopped
  • 1 large
    green pepper, chopped
  • 1/2 large
    red pepper, chopped (or use the whole thing!)
  • 2-3 stalk(s)
    celery, sliced
  • 4 clove
    garlic, chopped
  • 15 oz
    (1 can) diced tomatoes
  • 2 tsp
    seasoned salt
  • 1 Tbsp
    chili powder (or paprika)
  • 4 c
    chicken stock
  • 1 1/2 c
    rice, long grain white
  • 1 lb
    shrimp, cleaned (tails can stay on)
  • 2 Tbsp
    green onion, chopped (for garnish)

How to Make Jambalaya with Shrimp


  1. Heat oil. Saute sausage until lightly browned. Remove.
  2. Add onions, celery and peppers to pan. Saute until softened. Add garlic, saute another minute.
  3. Stir in tomatoes, seasonings and stock. Return sausage to pan. Pour rice on top. Cover, simmer for 15 minutes without opening pan.
    Stir. Add uncooked shrimp and cook for 5 more minutes or until shrimp is pink.
  4. Garnish with green onion. Serve with hot sauce and sherry, if desired.
  5. PS Substitute 3/4 to 1 lb. chicken, cut into bite side pieces, instead of shrimp. If so, saute with the sausage and add back in with sausage where indicated.

Printable Recipe Card

About Jambalaya with Shrimp

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

Show 4 Comments & Reviews

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