Shrimp Jambalaya Recipe
Shrimp Jambalaya Recipe photo by Taste of Home

Shrimp Jambalaya Recipe

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“My husband enjoys many different types of food and never minds one-dish meals,” writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair!
More Quick Shrimp Dinner Recipes »
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup each chopped green onions, celery and green pepper
  • 2 tablespoons butter
  • 1/4 teaspoon minced garlic
  • 3/4 cup stewed tomatoes, cut up
  • 1/4 cup water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon hot pepper sauce
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/3 cup cubed fully cooked ham
  • Hot cooked rice, optional

Nutritional Facts

1-1/4 cups (calculated without rice) equals 240 calories, 14 g fat (8 g saturated fat), 127 mg cholesterol, 915 mg sodium, 15 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
  2. Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired. Yield: 2 servings.
Originally published as Shrimp Jambalaya in Cooking for 2 Winter 2008, p22

Nutritional Facts

1-1/4 cups (calculated without rice) equals 240 calories, 14 g fat (8 g saturated fat), 127 mg cholesterol, 915 mg sodium, 15 g carbohydrate, 3 g fiber, 15 g protein.

Light-Bodied White Wine

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

Reviews for Shrimp Jambalaya

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Mar. 8, 2011

"I made this tonight for our "Fat Tuesday" Dinner and it was great. I made it exactly as the recipe was printed. I did add some more juice from the stewed tomatoes towards the end so it was a little saucier. The spice was perfect for us as we don't like really spicy dishes so add more hot sauce if you like things spicy! Great dish and will make again."

MY REVIEW
Reviewed Nov. 19, 2009

"A very tasty recipe. I have doubled the recipe and made it for company and received many compliments on it."

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