Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Tammy Raynes
Natchitoches, LA

I use just regular ground meat in mine since I'm (gasp) allergic to shellfish. But, you can add anything other than the shrimp to this. Chicken, port, hamburger....anything goes with it. But for this recipe I chose shrimp. Hope you enjoy this!

(1 rating)
yield 8 serving(s)

Ingredients For jambalaya

  • 3/4 c
    chopped onion
  • 1/2 c
    chopped celery
  • 1/4 c
    chopped green (bell) pepper
  • 2
    garlic cloves, minced
  • 2 Tbsp
    butter or margarine
  • 2 c
    cooked cubed ham
  • 1 can
    (28-oz) diced tomatoes
  • 1 can
    (10 3/4-oz) reduced-sodium beef broth
  • 1 can
    long grain rice
  • 1 tsp
  • 1 tsp
    dried thyme
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    freshly ground black pepper
  • 1 1/2 lb
    shelled, deveined, uncooked medium shrimp
  • 1 Tbsp
    chopped fresh parsley

How To Make jambalaya

  • 1
    In Dutch oven, saute onion, celery, bell pepper and garlic in butter over medium-high heat until tender. Add ham, tomatoes, broth, rice, water, sugar, thyme, chili powder and pepper; bring to a boil
  • 2
    Reduce heat; cover and simmer about 25 minutes or until rice is tender. Add shrimp and parsley; simmer, uncovered, 7 to 10 minutes or until shrimp turn pink.
  • 3
    If using chicken, hamburger or pork, precook meat before adding at this stage.

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