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

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
Test Kitchen Approved
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 cups equals 397 calories, 10 g fat (5 g saturated fat), 135 mg cholesterol, 1141 mg sodium, 54 g carbohydrate, 5 g fiber, 23 g 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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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."

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!"

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."

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."

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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