Shrimp Jambalaya

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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