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Skillet Shrimp Jambalaya

 Skillet Shrimp Jambalaya
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
6 ServingsPrep: 15 min. Cook: 30 min.


  • 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.
Nutritional Facts: 1-1/2 cups equals 397 calories, 10 g fat (5 g saturated fat), 135 mg cholesterol, 1,141 mg sodium, 54 g carbohydrate, 5 g fiber, 23 g protein.

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Skillet Shrimp Jambalaya (continued)

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