Jambalaya

Jambalaya is a classic dish made with shrimp, sausage, and plenty of seasonings. If you've never had it, try this simple recipe.


Jambalaya

by 17  people


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Servings: 6
Yield: 7 cups
Prep Time: 25 mins
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Ingredients
  • 1   pound 
    fresh or frozen peeled and deveined shrimp
  • 1/2  cup 
    chopped onion (1 medium)
  • 1/3  cup 
    chopped celery
  • 1/4  cup 
    chopped green sweet pepper
  • 2   cloves 
    garlic, minced
  • 2   tablespoons 
    cooking oil
  • 2   cups 
    chicken broth
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 8   ounces 
    andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
  • 3/4  cup 
    uncooked long grain rice
  • 1   teaspoon 
    dried thyme, crushed
  • 1/2  teaspoon 
    dried basil, crushed
  • 1/4  teaspoon 
    black pepper
  • 1/4  teaspoon 
    ground red pepper
  • 1   
    bay leaf
  • 1   cup 
    cubed cooked ham
Directions
1.
Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp.
2.
Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Makes about 7 cups (6 main-dish servings).
Nutrition information
Per Serving: cal. (kcal) 416, Fat, total (g) 20, chol. (mg) 154, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 4, pro. (g) 30, vit. A (IU) 243, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1199, Potassium (mg) 373, calcium (mg) 91, iron (mg) 4, Vegetables () 1, Starch () 2, Medium-Fat Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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