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New Orleans Shrimp Jambalaya



Quick and easy

Quick and easy

Quick and easy

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 until smooth. Heat 5 minutes, stirring often, until flour turns golden brown. Add vegetables and saute 5 minutes. 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 to Medium; cover and cook 20 minutes.

Stir in shrimp. Cover and cook 10 minutes until shrimp curl and turn pink and rice is tender. Add green onions and parsley and serve
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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