
Skillet Shrimp Jambalaya
Total Time
Prep: 15 min. Cook: 30 min.
Yield
6 servings
Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce too. —Taste of Home Test Kitchen
Ingredients
- 1/4 cup butter, cubed
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 3 cups vegetable broth
- 1-1/2 cups uncooked long grain rice
- 2 teaspoons Creole seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 pound cooked medium shrimp, peeled and deveined
- 1-1/2 cups frozen peas
Directions
- Heat a large skillet over medium-high heat; add butter. Saute onion, celery and green pepper until tender, 2-3 minutes. Add broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
- Bring to a boil. Reduce heat to low; cover and cook until rice is tender, 15-20 minutes. Stir in tomatoes, shrimp and peas; heat through.
Nutrition Facts
1-1/2 cups: 397 calories, 10g fat (5g saturated fat), 135mg cholesterol, 1141mg sodium, 54g carbohydrate (10g sugars, 5g fiber), 23g protein.
Spice up this shrimp-and-rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce too. —Taste of Home Test Kitchen
Recipe Creator
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