Shrimp Jambalaya


Shrimp Recipes, Jambalaya Recipes, Dinner Recipes

A tasty Louisiana rice dish with andouille sausage and shrimp.


  • 1/2 pound shrimp peeled and deveined reserving the shells
  • 2 cups chicken broth
  • 1 tablespoon butter or oil
  • 1/2 pound andouille sausage, sliced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon creole seasoning
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 cup long grained rice
  • salt, pepper and cayenne to taste
  • 4 green onions, sliced
  • hot sauce to taste
  1. Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later.
  2. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
  3. Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
  4. Add the garlic and creole seasoning and cook until fragrant, about a minute.
  5. Strain the shells from the broth, add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
  6. Add the shrimp and cook until cooked, about 3-5 minutes.
  7. Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.
Shrimp Jambalaya
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