Quick Shrimp Jambalaya

"All together, this jambalaya should be on the table in 30 minutes or so. It is a quicker version of a recipe I regularly use."
 
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Ready In:
30mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Heat large nonstick skillet over medium-high heat. Add sausage, cook, turning to brown on all sides. Remove sausage. Add onion, pepper and celery; cook, stirring, 3 minutes.
  • Stir in rice, tomatoes, broth, water and bay leaf. Bring to boil. Cover; cook over medium-low heat 20 minutes.
  • Add shrimp and okra. Cook, covered, 5-6 minutes. Stir in parsley. Remove bay leaf before serving.

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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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