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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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
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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Reviews

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Average Rating:
  • klnewto
    Jan 25, 2021

    This is one of our 'go to' meals. Only difference we do is use instant rice. (Like instant rice instruction, you use the same amount of rice as you use broth). And if you double the amount of rice as the recipe you need to double the amount of seasonings. But again, this meal is a big hit!

  • Gary
    Jun 17, 2017

    The first time I made this, I made the rice on the side because that sounded like too much rice for my tastes, and the dish was SO GOOD that I made it again a week later. This time I followed directions and cooked the rice within the dish and even though I reduced the rice by 1/2 cup, it RUINED the dish...just turned it into a thick, mushy mess! I'll make it again but will make the rice on the side.

  • emscooking
    Mar 12, 2013

    No comment left

  • Meme03
    Nov 17, 2012

    No comment left

  • PTuttle
    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
    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
    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
    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
    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

  • jmhbartopa
    Jul 20, 2008

    No comment left