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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 55 mins Servings: 4 a100314_jambalayaopener.jpg

Ingredients Ingredient Checklist 1 tablespoon canola oil 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces 1 medium onion, diced 1 green bell pepper, ribs and seeds removed, diced 3 celery stalks, diced 2 garlic cloves, minced Coarse salt and ground pepper 2 teaspoons paprika 8 plum tomatoes, seeded and chopped 1 cup long-grain white rice 1 pound medium shrimp (about 30), peeled, deveined, and tails removed 1/2 cup thinly sliced scallions, for garnish

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 55 mins Servings: 4 a100314_jambalayaopener.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 55 mins Servings: 4

Recipe Summary

prep: 20 mins total: 55 mins

Servings: 4

prep: 20 mins

total: 55 mins

prep:

20 mins

total:

55 mins

Servings: 4

4

a100314_jambalayaopener.jpg

a100314_jambalayaopener.jpg

Ingredients

Ingredients

  • 1 tablespoon canola oil 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces 1 medium onion, diced 1 green bell pepper, ribs and seeds removed, diced 3 celery stalks, diced 2 garlic cloves, minced Coarse salt and ground pepper 2 teaspoons paprika 8 plum tomatoes, seeded and chopped 1 cup long-grain white rice 1 pound medium shrimp (about 30), peeled, deveined, and tails removed 1/2 cup thinly sliced scallions, for garnish

Directions

Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Reviews (10)

 Add Rating & Review     162 Ratings   5 star values:        39    4 star values:        51    3 star values:        48    2 star values:        20    1 star values:        4

Load More Reviews

Reviews (10)

Add Rating & Review     162 Ratings   5 star values:        39    4 star values:        51    3 star values:        48    2 star values:        20    1 star values:        4

Add Rating & Review

162 Ratings 5 star values: 39 4 star values: 51 3 star values: 48 2 star values: 20 1 star values: 4

162 Ratings 5 star values: 39 4 star values: 51 3 star values: 48 2 star values: 20 1 star values: 4

162 Ratings 5 star values: 39 4 star values: 51 3 star values: 48 2 star values: 20 1 star values: 4

  • 5 star values: 39 4 star values: 51 3 star values: 48 2 star values: 20 1 star values: 4

    Martha Stewart Member     Rating: Unrated       01/29/2017   I followed the recipe precisely. I'm not sure why, but as it simmered and I tasted, it was absolutely flavorless. If I had not added granulated garlic and onion with a bit of Creole seasoning (and even more salt) just before I added the shrimp, it would have inedible. The end result tasted good.  

Martha Stewart Member     Rating: 5 stars       11/20/2014   Holy moly this was delicious! Everyone loved it. I added a little more sausage,shrimp, and a touch more paprika. Also used fire roasted tomatoes to give it even more zing. I used chicken stock instead of water and cooked the rice for 20 mins instead of 15 because it was still liquidy but the extra 5 mins made it perfect. This will def be my go to recipe for now on!  

Martha Stewart Member     Rating: Unrated       05/18/2014   Have to agree that this was a little on the soggy side with 3 cups of water, however simmering for an additional 3-4 minutes with the lid off before putting in the shrimp cured that. The rest of the water was either absorbed by the rice or evaporated. This was a delicious meal and we have leftover to have again. Hope that tastes as great.  

Martha Stewart Member     Rating: Unrated       02/25/2014   This is a "go to" recipe for me and it turns out great every time! I double it or halve it and it still turns out. Love it!  

Martha Stewart Member     Rating: Unrated       03/09/2012   As soon as I added the 3 cups of water I thought "that's way too much water". Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.  

Martha Stewart Member     Rating: Unrated       01/19/2012   Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.  

Martha Stewart Member     Rating: Unrated       11/12/2011   Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn't find Andouille so used chorizo. Highly recommend, it was a hit  

Martha Stewart Member     Rating: Unrated       10/18/2011   Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(  

Martha Stewart Member     Rating: Unrated       01/31/2008   This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they'll love it! (but please use Andouille sausage - it just isn't Jambalaya without it!)  

Martha Stewart Member     Rating: Unrated       11/22/2007   My favorite at the moment- I used to bake this or a similar one when my children were young.

    Martha Stewart Member

    Rating: Unrated 01/29/2017

I followed the recipe precisely. I’m not sure why, but as it simmered and I tasted, it was absolutely flavorless. If I had not added granulated garlic and onion with a bit of Creole seasoning (and even more salt) just before I added the shrimp, it would have inedible. The end result tasted good.

Rating: Unrated

Rating: 5 stars 11/20/2014

Holy moly this was delicious! Everyone loved it. I added a little more sausage,shrimp, and a touch more paprika. Also used fire roasted tomatoes to give it even more zing. I used chicken stock instead of water and cooked the rice for 20 mins instead of 15 because it was still liquidy but the extra 5 mins made it perfect. This will def be my go to recipe for now on!

Rating: 5 stars

Rating: Unrated 05/18/2014

Have to agree that this was a little on the soggy side with 3 cups of water, however simmering for an additional 3-4 minutes with the lid off before putting in the shrimp cured that. The rest of the water was either absorbed by the rice or evaporated. This was a delicious meal and we have leftover to have again. Hope that tastes as great.

Rating: Unrated 02/25/2014

This is a “go to” recipe for me and it turns out great every time! I double it or halve it and it still turns out. Love it!

Rating: Unrated 03/09/2012

As soon as I added the 3 cups of water I thought “that’s way too much water”. Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.

Rating: Unrated 01/19/2012

Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.

Rating: Unrated 11/12/2011

Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn’t find Andouille so used chorizo. Highly recommend, it was a hit

Rating: Unrated 10/18/2011

Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(

Rating: Unrated 01/31/2008

This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they’ll love it! (but please use Andouille sausage - it just isn’t Jambalaya without it!)

Rating: Unrated 11/22/2007

My favorite at the moment- I used to bake this or a similar one when my children were young.

All Reviews for Shrimp Jambalaya

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Jambalaya

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest