Shrimp Jambalaya Recipe

Jambalaya (rice stew with shrimps from New Orleans, USA)
Paul Poplis / Getty Images
  • Total: 100 mins
  • Prep: 20 mins
  • Cook: 80 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
340 Calories
5g Fat
37g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 340
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 248mg 83%
Sodium 1598mg 69%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 12%
Protein 37g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy shrimp and rice jambalaya is filled with flavor. Smoked ham, herbs, and tomatoes make this a one-dish meal to remember. Add some crusty New Orleans French bread and a simple salad to make this dish a fabulous dinner.​


  • 1 cup coarsely chopped yellow onion
  • 2 medium garlic cloves peeled and minced
  • 1 cup chopped sweet green pepper
  • 3/4 cup finely diced celery
  • 4 tablespoons bacon drippings
  • 3 tablespoons fresh minced parsley
  • 6 oz smoked ham cut in 3/8-in cubes
  • 1 large bay leaf; crumbled
  • 1/2 teaspoon crumbled leaf thyme
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt (or to taste)
  • 1 can tomatoes (1 lb, 14-oz)
  • 1 can tomato sauce (8 oz)
  • 1 3/4 cups cold water
  • 1 3/4 cups uncooked converted rice
  • 1 1/2 lb medium shrimp, raw, shelled, deveined

Steps to Make It

  1. Set a large Dutch oven or saucepan -- not iron -- over moderate heat.

  2. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.

  3. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce, and water.

  4. Simmer, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently.

  5. Stir in the rice, cover the pot and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.

  6. Cover the pot and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.

  7. Taste the jambalaya and add the cayenne pepper and salt, if needed.