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Home > Seafood Recipes > Recipes: Shrimp  > Recipe: Shrimp Jambalaya

Recipe: Shrimp Jambalaya

Serves 4 to 6

4 cups of white rice

pound bacon cut into 1 inch pieces

cup finely chopped onion

2 med. Green peppers cut into 1-inch strips

1 teaspoon finely chopped garlic

1 can (13 oz) whole tomatoes, drained and coarsely chopped

teaspoon thyme

1 teaspoon salt

1 teaspoon pepper

1 to 2 cups canned chicken stock

pound cooked smoked ham cut into 2 X inch strips

1 pound medium raw shrimp shelled and deveined

1 tablespoon parsley

Preheat oven to 350 degrees

In a 3-quart casserole over medium heat, render bacon until brown, not crisp. Drain and reserve. Add onions to bacon grease and cook 8 to 10 minutes until clear, not brown. Mix in green peppers, they will wilt slightly in about 3 minutes. Stir in rice, turn rice about in mixture till opaque and milky. Add garlic, tomatoes, bacon and thyme, mix in pepper and stir well. Pour in chicken stock and bring to boil. Add ham and stir. Cover tightly and place in lower 1/3 of oven. After 10 minutes add shrimp pushing them down under the rice. Continue to cook for 10 more minutes or until stock is absorbed. If at any time if rice appears dry, add more stock to the recipe. Serve garnished with parsley.


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Shrimp Jambalaya



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