Real Recipes From Real Home Cooks ®

jambalaya with shrimp

(4 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

(4 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For jambalaya with shrimp

  • 1 Tbsp
  • 4 oz
    smoked sausage (andouille or similar)
  • 1 lg
    onion, chopped
  • 1 lg
    green pepper, chopped
  • 1/2 lg
    red pepper, chopped (or use the whole thing!)
  • 2-3 stalk
    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.