Shrimp Jambalaya

January 04, 2019

Shrimp Jambalaya


3 tablespoons vegetable oil

12cup chopped onion

13cup chopped green onion

34cup chopped green pepper, divided

12cup chopped celery

1 garlic clove, minced

14pound diced cooked ham

2 cups chicken broth

2 cups tomatoes, diced

14cup minced parsley

12teaspoon salt

18teaspoon pepper

14teaspoon dried leaf thyme

18teaspoon chili powder or ground red pepper

1 bay leaf

1 cup uncooked white rice

34pound medium shrimp, peeled and de-veined



1.Rinse the rice and drained. Add in VitaClay®pot. Add 1 cup chicken broth. Set on “REGULAR” or “WHITE”

rice cooking.

2.While your rice is cooking, heat oil in large heavy skillet over medium-high heat. Stir in onion, green onion,

green pepper, celery, ham, and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.

3.Stir in rest of chicken broth, tomatoes, parsley, salt, pepper, thyme, chili powder, and bay leaf; cover and bring

to boiling.

4.Mix in shrimp and remaining 14cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf.

5.Add above into VitaClay®pot while your rice is still cooking, stirring with a fork. Cover and simmer for

20 minutes or until flavor is enriched.

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