A fantastic shrimp jambalaya recipe that you will make often

Experience New Orleans cuisine with this fantastic Shrimp Jambalaya recipe.
Shrimp jambalaya

Where gumbo is a Louisiana soup served over rice, jambalaya is a dish with the rice cooked in the meat, seasonings and liquid.

During the cooking process the delicious liquid is absorbed completely into the rice and the result is a dish similar to paella.

But jambalaya is much better.
This Shrimp Jambalaya recipe is truly an authentic Louisiana creation. Visitors to New Orleans will often find this wonderful dish on restaurant menus. Now you can recreate a sensational version of this classic creole recipe and do it fast and easy.

Jambalaya is a meal in itself and is complimented when served with a fresh garden salad and toasted french bread.

Shrimp and Sausage Jambalaya


1 pound peeled and deveined shrimp

1 pound smoked sausage or preferably andouille thinly sliced

2 1/2 cups Uncle Ben’s Converted rice

1-15oz can tomato sauce

1-10 oz can RO*TEL Tomatoes, chopped

1 can beef broth

1 can French Onion Soup (this is a consume or broth soup)

1/2 medium green pepper

2 stalks celery chopped

2 cloves garlic minced

3 whole bay leaves

1/2 cup melted margarine or butter


Keep shrimp refrigerated until ready to cook.

In a large heavy pot (at least 5 quart size) brown sausage on medium heat in a little vegetable oil. This will take about 8-10 minutes

When sausage is brown add all ingredients into the pot except for the shrimp. Stir and combine well. Place pot in preheated oven set at 350 degrees and cook uncovered for 45 minutes.

After cooking for 45 minutes remove pot from oven and stir in shrimp and the following ingredients.

4 green onions chopped

4 tablespoons parsley chopped

1/2 teaspoon Tony Chachere’s Cajun Creole Seasoning

1 teaspoon Tabasco sauce

Return pot to oven and continue to bake for 30 more minutes or until all liquid is absorbed. Remove from oven and fluff with a fork before serving.

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