Easy Shrimp Jambalaya Recipe

4.5 2
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Easy Shrimp Jambalaya Recipe

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4.5 2
Publisher Photo
This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 3/4 pound bulk hot or mild Italian sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups diced fully cooked ham
  • 3/4 cup uncooked long grain rice
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 pound fresh medium shrimp, peeled and deveined

Directions

In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender.
Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf. Yield: 6-8 servings.
Originally published as Jambalaya in Country Pork 1996, p57

Nutritional Facts

1 cup: 330 calories, 17g fat (6g saturated fat), 135mg cholesterol, 1125mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 24g protein.

  • 3/4 pound bulk hot or mild Italian sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups diced fully cooked ham
  • 3/4 cup uncooked long grain rice
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 pound fresh medium shrimp, peeled and deveined
  1. In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender.
  2. Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf. Yield: 6-8 servings.
Originally published as Jambalaya in Country Pork 1996, p57

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