Best 2 Easy Shrimp Jambalaya Recipes

**Shrimp Jambalaya: A New Orleans Classic**

Shrimp jambalaya is a classic New Orleans dish that combines the flavors of Spanish, French, and African cuisine. This hearty and flavorful dish is made with rice, shrimp, and a variety of vegetables, all cooked together in a flavorful broth. It is a popular dish for parties and gatherings, and it is sure to please everyone at the table. There are many different variations of shrimp jambalaya, but the basic ingredients are always the same: rice, shrimp, vegetables, and broth. This recipe includes bell peppers, onions, celery, and okra, but you can add or remove vegetables to suit your taste. The broth is typically made with chicken or vegetable stock, but you can also use water. Shrimp jambalaya is a delicious and easy-to-make dish that is perfect for any occasion. This recipe is for a classic shrimp jambalaya, but there are many other variations that you can try. If you are looking for a more spicy dish, you can add cayenne pepper or chili powder to the broth. You can also add other seafood, such as crawfish or crab, to the jambalaya. And if you are short on time, you can use pre-cooked shrimp or frozen vegetables. No matter how you make it, shrimp jambalaya is a delicious and satisfying dish that is sure to become a family favorite.

Here are our top 2 tried and tested recipes!

EASY SHRIMP JAMBALAYA

Easy Shrimp Jambalaya image

This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

3/4 pound bulk hot or mild Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
2 cups diced fully cooked ham
3/4 cup uncooked long grain rice
1 bay leaf
1/4 teaspoon dried thyme
1 pound fresh medium shrimp, peeled and deveined

Steps:

In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.

Nutrition Facts :

JON'S EASY SHRIMP JAMBALAYA

JON'S EASY SHRIMP JAMBALAYA image

Categories Pork Shellfish Low Fat

Yield [should serve 8 or more - but depends on appetite

Number Of Ingredients 12

Ingredients

Ingredients
2-3 14oz. cans chicken broth[I prefer Health Valley low fat - great flavor and 6gm protein per
serving]
2 16oz can/jar medium salsa[or hot, depending on taste]
1 medium onion
2 celery stalks optional
2# shrimp 31-40 count fresh/frozen unpeeled [adds more flavor than pre cooked]
1# Andouille Sausage [I use Aidells - the sausage is made from chunks of meat instead
of ground, which provides a more complex texture]
12-16oz long grain/wild rice
2-4 tbsp Olive Oil
optionals: cayenne pepper, Worchestershire sauce, Tabasco sauce

Steps:

Put shrimp into warm water to thaw Dump chicken broth and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces so shrimp & sausage about the same size Chop onion and celery In skillet, medium high heat, add olive oil, brown Andouille sausage, then dump into crock pot, saving oil Lightly saute onion and celery, then dump into crock pot. Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime peel shrimp, divide in half, and dump into crock pot once pot has been simmering as above; let simmer for additional 15 minutes RICE You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. I prefer the following: When shrimp have turned white, take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour or until done.

Tips:

Use medium-grain rice. This type of rice is best for jambalaya because it absorbs the flavors of the other ingredients well and doesn't get too mushy.
Don't overcrowd the pot. If you add too much rice or other ingredients to the pot, the jambalaya will not cook evenly.
Cook the jambalaya over medium-high heat. This will help the rice to cook quickly and evenly.
Stir the jambalaya frequently. This will help to prevent the rice from sticking to the bottom of the pot and also help to distribute the flavors evenly.
Add the shrimp last. Shrimp cooks quickly, so it's best to add it to the jambalaya towards the end of the cooking time.
Serve the jambalaya immediately. Jambalaya is best served fresh and hot.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it's also a perfect meal for a crowd. With a little planning and preparation, you can easily make a delicious jambalaya that your family and friends will love.