Jambalaya With Shrimp Recipe

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Jambalaya with Shrimp

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


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)


1Heat oil. Saute sausage until lightly browned. Remove.
2Add onions, celery and peppers to pan. Saute until softened. Add garlic, saute another minute.
3Stir 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.
4Garnish with green onion. Serve with hot sauce and sherry, if desired.
5PS 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.

About this Recipe

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