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Shrimp Jambalaya

 Shrimp Jambalaya
“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 »
2 ServingsPrep: 10 min. Cook: 45 min.


  • 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


  • 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.
  • Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp
  • turn pink. Serve with rice if desired. Yield: 2 servings.

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Shrimp Jambalaya (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.