Savory, meaty and full of tomato and veggie flavors this Shrimp Jambalaya recipe is enhanced with bacon bits and makes an easy skillet meal.
Easy Shrimp Jambalaya Recipe
With a surprisingly flavorful base this easy shrimp jambalaya recipe makes rice special and memorable.
The flavor of the Cajun trinity of celery, green pepper and onion amplifies while sautéing in bacon grease. As the vegetables simmer in the tomato sauce the flavor from the base mixture emanates throughout the entire pot.
Serve with a simple green salad, cornbread and glass of wine for a restaurant quality meal that is made in 30 minutes at home.
Why This Recipe Works:
- A few slices of bacon enhance all of the flavors in this jambalaya with shrimp to make this recipe so pleasing.
- Kielbasa or Polish sausage, ham, chicken or your favorite type of smoked sausage can be cooked, chopped up and tossed in for a new dynamic
- In only 30 minutes a homemade jambalaya is ready on the stove top and makes a great family meal
- Leftovers freeze and reheat very well
- Diced tomatoes – fresh, canned, petite or regular all work fine. We typically prefer two cans of petite diced tomatoes, but they will cook down a little so larger pieces work fine too.
- Shrimp – Chopped pieces blend with all of the shrimp and tomato flavors the best, but whole shrimp look more appealing. You can cook your own shrimp or purchase cooked shrimped.
- Rice – cooked white rice works the best. If using brown rice decrease the amount to two cups as it will absorb more of the liquid.
- Bacon – start with 4 strips of regular bacon and chop before frying. Keep all the bacon grease in the skillet for maximum flavor in this recipe.
- Celery – finely chopped with a mild flavor and fibrous texture
- Green pepper – a little crunch with a grassy flavor, a green bell pepper
- Onion – a white onion finely chopped adds a little more spice than a yellow onion, but your favorite type can work fine.
- Flour – helps thicken and flavor the base mixture.
- Chili powder – adds flavor. To add more heat use additional spices to suit your preference.
How to Make This Shrimp Jambalaya
Cook shrimp and rice if necessary. Set aside.
I like to cook shrimp with cajun seasoning. Just 4 – 6 minutes over medium heat and shrimp is done with translucent. You can use whole shrimp in this jambalaya recipe or chop it up so everything mixes together better.
In a large skillet cook bacon over medium high heat. Use a spatula or wooden spoon to separate the pieces of bacon as they fry.
Be sure to keep all of the delicious bacon fat as it is a key ingredient in making this recipe successful!
Add the chopped veggies and parsley right into the skillet.
Stir often as the celery, green pepper and onion soften. The edges will gather up the beautiful bacon drippings.
Add flour. Stir often until slightly brown.
Then add diced tomatoes and the juice that they come in.
Add seasonings and stir it all together.
Cover and stir occasionally until the mixture begins to thicken. This will take about ten minutes over medium heat.
Finally add cooked rice and shrimp to the tomato stew mixture.
Stir well and serve warm. Enjoy!
Recipe Tips & Tricks
- Starting with cooked shrimp is easiest as you don’t have to worry about whether the meat gets cooked in the tomato sauce.
- This is a great meal prep recipe to go ahead and make a big batch of rice to use throughout the week in Sausage Fried Rice, Hot Chicken Salad Casserole or with Pork Tacos.
- Make sure your skillet is large enough to stir all of the ingredients together, if not use a large bowl or stock pot to prevent spilling.
More Easy Skillet Meal Recipes:
Sausage, Peppers & Onions Skillet Meal is another classic and savory combination.
Hamburger and Noodle Casserole can easily be finished off in the skillet for creamy combination of comfort food goodness.
Kielbasa and Noodles with Cabbage is another family favorite meal for busy weeknights.
Sauerkraut for Hot Dogs can be made quickly in a skillet anytime of the year for a budget friendly meal.
- 4 slices bacon chopped
- 3 tablespoons onion chopped
- 3 tablespoons celery chopped
- 3 tablespoons green pepper chopped
- 2 tablespoons parsley chopped
- 1 tablespoon flour
- 29 ounces petite tomatoes
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 3 cups rice cooked
- 1 pound shrimp cooked
- Fry bacon, do not drain the skillet.
- Add onion, celery, green bell pepper and parsley. Cook and stir until onion is translucent and tender.
- Add flour and stir until slightly brown.
- Add tomatoes, salt, cayenne and chili powder. Cook slowly until thick, about 10 minutes.
- Add cooked rice and shrimp. Stir well. Add seasonings like a few flakes of cayenne pepper if desired to suit your taste.
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