Skillet Shrimp Jambalaya Recipe
Skillet Shrimp Jambalaya Recipe photo by Taste of Home
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Skillet Shrimp Jambalaya Recipe

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Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce, too. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/2 cup: 397 calories, 10g fat (5g saturated fat), 135mg cholesterol, 1141mg sodium, 54g carbohydrate (10g sugars, 5g fiber), 23g protein.


  1. 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.
  2. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Shrimp Jambalaya in Weeknight Cooking Made Easy Annual 2005, p245

Light-Bodied White Wine

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

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PTuttle User ID: 3628184 56379
Reviewed Jul. 17, 2012

"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."

lltooley User ID: 4332174 151191
Reviewed Aug. 5, 2011

"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!"

nfhrjaot User ID: 4658744 123428
Reviewed Feb. 25, 2010

"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."

linsvin User ID: 1584655 90686
Reviewed Jan. 14, 2010

"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."

Oksana User ID: 163752 139341
Reviewed Sep. 4, 2009

"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"

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