- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup butter, cubed
- 3 cups vegetable broth
- 1-1/2 cups uncooked long grain rice
- 2 teaspoons Creole seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 pound cooked medium shrimp, peeled and deveined
- 1-1/2 cups frozen peas
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
- Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Skillet Shrimp Jambalaya
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This was quick and easy. The spices looked a little timid to me, so I added more cajun seasoning, a bay leaf, a tsp. of thyme, and doubled the worchestershire sauce. I substituted olive oil for the butter (less cholesterol) and chicken broth for the vegetable broth. Oh, and I threw in a stick of andouille sausage that I wanted to use up. I didn't have any frozen peas so I used peas and carrots. It still tasted good. I'm sure the recipe would be good as written, but I can't help tinkering. Also, I've had problems in the past with getting my rice to cook properly in a skillet when I make jambalaya. I figured out that it turned out better if I used a deep stockpot with a heavy bottom. Don't know why that works better for me, maybe it has something to do with the shape of the pot and the steam created.
This is a good and easy recipe. The only shrimp I had were the jumbo ones so I cut them in half. It turned out just fine. I think next time I make it I might add some sausage just to add a little something. It seems like a recipe that would be easy to change things here and there to give it some variety. Try it!
It was very good. The only change I made was that I used beef broth because I did't have vegetable broth and it still came out good. I think it was more than 6 servings. Ther was a lot leftover.
The creole seasoning and the cayenne pepper are right on. Any more and you would not be able to taste the other abundant flavors . Not sure on the uncooked long grain rice. After 45 minutes it still wasn't tender. Next time try the instant long grain rice.
This sounds good but I think it should read 3 cups CHICKEN BROTH not 3 cups canola oil!!! love your recipes when stuck on a meal I always check out one of them to try... Loretta Dutka