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Jambalaya With Shrimp

Jambalaya With Shrimp

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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet


  1. In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
  2. Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
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Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham, I added pre-cooked skinless chicken thighs, scallops, and sweet italian sausage. For a bit more Cajun "kick", I also added Red Pepper Flakes, Garlic herb spice, and 1 tbsp of Emeril's "Bam!" spice. Wonderful! This is a keeper!


Fantastic! This was my first time making jambalaya and I loved it. As per some of the reviews, it needed extra liquid for the rice, but since I didn't have extra broth, I just added water as needed (about one and a half cups). I spiced it up with half a habanero, a little cayenne and some red pepper flakes. So easy to make and I only had to dirty one pot :)


I am from South Louisiana and I think that this dish needed some more flavor. Turned out bland and mushy.