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Skillet Shrimp Jambalaya

Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Updated: Oct. 26, 2022
Spice up this shrimp jambalaya to your taste by increasing the amount of Creole seasoning and cayenne pepper. You can add a few drops of hot pepper sauce, too. —Taste of Home Test Kitchen
Skillet Shrimp Jambalaya Recipe photo by Taste of Home

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 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

Directions

  1. Heat a large skillet over medium-high heat; add butter. Saute the onion, celery and green pepper until tender, 2-3 minutes. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
  2. Bring to a boil. Reduce heat to low; cover and cook until rice is tender, 15-20 minutes. Stir in the tomatoes, shrimp and peas; heat through.
Shrimp Jambalaya Tips

Can you use other kinds of rice to make shrimp jambalaya?

No. This particular shrimp jambalaya recipe cooks the rice right along with the vegetables and broth, and using instant or brown rice would affect the cook time as well as the rice-to-liquid ratio needed. That said, basmati and jasmine are fragrant and delicious types of long-grain rice, so feel free to use one of those. Here’s all you need to know about making rice.

How can you make shrimp jambalaya your own?

Add your favorite sliced and fully cooked smoked sausage, such as andouille. Use beef broth in place of vegetable broth, or replace 1/4 cup broth with white wine. If you don’t have Creole seasoning in your cupboard, you can make your own using 1/2 tsp. each salt, garlic powder and paprika; and then 1/8 each of dried thyme, ground cumin and cayenne pepper. Finally, spice things up with your favorite hot sauce.

How should you store leftovers of shrimp jambalaya?

After cooling completely, cover and refrigerate the shrimp jambalaya for up to 3 days. When it's gone, try more of our popular shrimp dishes.

Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

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

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