Shrimp Jambalaya

This recipe appeared in the Casseroles and Compliments (1966) recipe brochure.

Makes 6 Servings

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2 Tbsps butter
1/2 cup diced onion
1/4 cup diced green pepper
1/2 cup diced cooked ham
1 lb shrimp, peeled and deveined
1 can (28 oz.) whole peeled tomatoes
1 tsp salt
1/4 tsp dried thyme leaves
1 bay leaf
2 Tbsps chopped parsley
1/4 tsp sugar
1 1/3 cups Minute® White Rice, uncooked


  • Melt butter in flameproof casserole or skillet over medium heat.
  • Add onion and green pepper and sauté until lightly browned, stirring frequently.
  • Add ham and shrimp; cook until ham is lightly browned and shrimp are pink.
  • Drain tomatoes measuring juice.
  • Add water to juice to equal 1½ cups of liquid.
  • Add liquid, tomatoes, salt, thyme, bay leaf, parsley, and sugar to mixture in skillet.
  • Cover and simmer 5 minutes.
  • Stir in rice, cover and simmer 5 minutes.
  • Remove bay leaf and serve.