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Shrimp Jambalaya

Russ Myers


Super easy when you use precooked, peeled and deveined shrimp


★★★★★ 1 vote

6 Servings
10 Min
40 Min
Stove Top


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1 Tbsp
olive oil
1 c
cubed fully cooked ham
3/4 c
chopped onion
1 clove
garlic, minced
2 c
chicken broth
1 can(s)
(14 1/2 oz.) stewed tomatoes
2 Tbsp
minced fresh parsley
1/4 tsp
dried thyme
1/2 tsp
1/8 tsp
cayenne pepper
1/8 tsp
chili powder
1/8 tsp
bay leaf
1 c
uncooked long grain rice
1 lb
(41-50 ct.) uncooked medium shrimp, peeled and deveined or use precooked, peeled, deveined shrimp*

How to Make Shrimp Jambalaya


  • 1In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley, thyme, salt, cayenne, chili powder, pepper and bay leaf. Bring to a boil.
  • 2Stir in rice. Reduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add uncooked shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving.
  • 3*If precooked shrimp is used, add shrimp, stir to combine, remove pan from heat and cover for 5 minutes before serving.
  • 4Note: Tails can be removed from shrimp prior to adding to the skillet, if desired.

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About Shrimp Jambalaya

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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