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New Orleans Shrimp Jambalaya
Prep Time:
20 minutes
Cook Time:
30 minutes
4 servings

3/4 to 1 pound peeled, uncooked, small to medium, frozen Shrimp

6 ounces Cajun Andouille Sausage or Ham

1 medium onion, chopped (about 1 1/2 cups)

1 green bell pepper, seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1/2 cup)

2 to 3 tablespoons butter

2 tablespoons flour

2 cloves garlic, crushed

2 each bay leaves

1/2 teaspoon Each dried thyme leaves and salt

1/4 teaspoon Each cayenne pepper and tabasco

1 cup long-grain white rice

1 (15 ounce) can stewed tomatoes, chopped

1 (15 ounce) can chicken broth

1 (8 ounce) can tomato sauce

1/2 cup water

1/2 cup chopped green onion

1/4 cup finely chopped parsley


Place shrimp, still inside sealed plastic bag, in cold water to thaw.
Chop sausage and lightly brown in a large non-stick stock pot or Dutch
oven over Medium-Heat. Stir often. Remove and set aside. Chop onion,
bell pepper and celery while sausage browns.
Melt butter in pot, scraping sausage bits from bottom. Stir in flour u
ntil smooth. Heat 5 minutes, stirring often, until flour turns golden
brown. Add vegetables and saute 5 minutes. Chop tomatoes, reserving ju
ice, green onion and parsley while vegetables cook.
Stir sausage, garlic, seasonings and rice into vegetables. Heat 2 minu
tes. Blend tomatoes and juice, broth, tomato sauce and water into rice
mixture. Bring to a boil; reduce heat to Medium; cover and cook 20 mi
Stir in shrimp. Cover and cook 10 minutes until shrimp curl and turn p
ink and rice is tender. Add green onions and parsley and serve

Nutritional Information

No Nutritional Information Available