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shrimp jambalaya

(1 rating)
Grammiedebbie02 avatar
Recipe by
Debora Hotard
@Grammiedebbie02
Georgiana, AL

Jambalaya is another one of the most delicious recipes of South Louisiana. My family is fondest of Shrimp Jambalaya but I also make it with chicken and sausage. I have heard that some people make it with Ground Beef. I guess it would be good too, but I haven't tried it. Anytime I plan to make Jambalaya, I always cook a large pot of white beans to go along with it, they just go so good together.

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 1 Hr 25 Min

Ingredients For shrimp jambalaya

  • 2 lb
    small shrimp, peeled and deviened
  • 6 md
    onions, peeled and chopped
  • 5 lg
    celery stalks, chopped
  • 2 lg
    green bell pepper, chopped
  • 1 c
    chopped green onion with tops
  • 1 can
    rotel
  • 1 c
    fresh parsley, chopped
  • 1 tsp
    salt
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • 5 c
    seafood stock, homemade or purchased
  • 1/4 c
    vegetable oil
  • 2 c
    long grain white rice

How To Make shrimp jambalaya

  • 1
    In a large heavy dutch oven (I like to use a black Iron pot), heat 1/4 cup oil, add onions and cook until onions are beginning to caramalize. Add clery and continue cooking until dark brown. Add 1 cup of the seafood stock and cover pot tightly. Cook on a medium high fire for a few minutes. You may add a little water if needed to melt all of the onions and celery down to form a rich sauce for the jambalaya.
  • 2
    After the onions and celery have melted down, add chopped bell peppers and stir. Stir in the salt, pepper, garlic powder and Rotel.
  • 3
    Stir in Rice and then the shrimp, green onions and parsley. add the remaining seafood stock, give a good stir. When the mixture comes to a boil, cover pot tightly, lower fire as much as possible and cook about 25 minutes or until rice is cooked through.
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