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Easy Shrimp Jambalaya Recipe

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This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 6-8 servings

Ingredients

  • 3/4 pound bulk hot or mild Johnsonville® Mild Italian Links
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups diced fully cooked ham
  • 3/4 cup uncooked long grain rice
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 pound fresh medium shrimp, peeled and deveined

Nutritional Facts

1 serving (1 cup) equals 330 calories, 17 g fat (6 g saturated fat), 135 mg cholesterol, 1,125 mg sodium, 19 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender.
  2. Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf. Yield: 6-8 servings.
Originally published as Jambalaya in Country Pork 1996, p57

Nutritional Facts

1 serving (1 cup) equals 330 calories, 17 g fat (6 g saturated fat), 135 mg cholesterol, 1,125 mg sodium, 19 g carbohydrate, 1 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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