Shrimp Jambalaya

Yield: 6 servings
Community Recipe from


  • 2 pound(s) Shrimp (31-40 count)
  • 1 pound(s) smoked sausage
  • 2 tablespoon(s) olive oil
  • 1 cup(s) chopped onions
  • 1 cup(s) chopped green peppers
  • 1/2 cup(s) finely chopped celery
  • 1 can(s) 14.5 oz. peitite cut tomatoes
  • 3 clove(s) garlic
  • 1/4 cup(s) chopped fresh parsley
  • 3 cup(s) beef broth
  • 1/2 cup(s) chopped green onions
  • 2 bay leaves
  • 1 teaspoon(s) thyme
  • 1 teaspoon(s) basil
  • 1/8 teaspoon(s) cayenne pepper
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) cloves
  • 1/8 teaspoon(s) allspice
  • 1/2 teaspoon(s) chili powder
  • 1 1/2 cup(s) long grain rice


  1. Peel and halve the shrimp lengthwise (reserve). Dice the sausage and saute in the oil. Add the onions, green peppers, celery, and garlic and slowly saute until tender. Stir in thoroughly the tomatoes, seasonings, rice, and broth. Bring to a boil. Reduce heat and cover. Cook over low temperature for 25- 30 minutes. Add shrimp, green onions and parsley. Cook until shrimp is done, and rice is tender.
March 2013

This recipe is a personal recipe added by hlbolton and has not been tested or endorsed by MyRecipes.

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