HEB logo
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-He
at. Stir often. Remove and set aside. Chop onion, bell pepper and celery while sausage bro
Melt butter in pot, scraping sausage bits from bottom. Stir in flour until smooth. Heat 5
minutes, stirring often, until flour turns golden brown. Add vegetables and saute 5 minute
s. Chop tomatoes, reserving juice, green onion and parsley while vegetables cook.
Stir sausage, garlic, seasonings and rice into vegetables. Heat 2 minutes. Blend tomatoes
and juice, broth, tomato sauce and water into rice mixture. Bring to a boil; reduce heat t
o Medium; cover and cook 20 minutes.
Stir in shrimp. Cover and cook 10 minutes until shrimp curl and turn pink and rice is tend
er. Add green onions and parsley and serve

Nutritional Information

No Nutritional Information Available