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Quick Jambalaya

No time to shop? No problem! Grab a bag of shrimp and cook up something special.

All You JULY 2005

  • Yield: 6 Servings
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$2.93


  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1/2 teaspoon each ground cumin, dried thyme and gumbo file powder
  • 1/4 teaspoon each salt, black pepper and ground cayenne pepper
  • 2 tablespoons unsalted butter
  • 1 pound easy-peel medium shrimp, peeled
  • 1 (6 oz.) medium andouille sausage, sliced
  • 1 medium onion, finely chopped
  • 1 large garlic clove, minced
  • 2 small bell peppers (red and yellow), diced to 1/2 inch
  • 1 (8 oz.) can tomato sauce
  • 4 scallion greens, thinly sliced


Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.

While rice cooks, stir together cumin, thyme, gumbo filé powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.

Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.

Nutritional Information

Amount per serving
  • Calories: 452
  • Fat: 12g
  • Saturated fat: 5g
  • Protein: 26g
  • Carbohydrate: 57g
  • Fiber: 3g
  • Cholesterol: 145mg
  • Sodium: 1mg

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Quick Jambalaya Recipe