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Shrimp Jambalaya

Shrimp Jambalaya

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degree-icon Easy
time-icon 15 Minutes
time-icon 50 Minutes
time-icon N/A
time-icon 10
time-icon 1 Cup
diet-icon N/A
degree-icon Easy
time-icon 15 Minutes
oven-icon 50 Minutes
snow-icon N/A
plate-icon 10
dish-icon 1 Cup
diet-icon N/A

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Shrimp Jambalaya
  • ½ cup Magical Coconut Oil
  • 5 cups shrimp broth or water
  • 2 pounds raw shrimp, in the shell
  • ½ pound andouille sausage, cut into ¼-inch slices
  • 2 cups crushed tomatoes
  • 1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice
  • 1 cup onion, finely chopped
  • 1 cup green onions or scallions, finely chopped
  • 1 cup green pepper, finely chopped
  • 1 cup celery, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried crushed oregano
  • ½ teaspoon dried thyme
  • Salt to taste
  • Freshly ground pepper to taste

How To

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Shrimp Jambalaya
  • Peel and devein the shrimp, and keep the shells to make or fortify a broth.
  • In a pot or large saucepan on medium, heat the oil for 1 minute.
  • Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
  • Add the onion, green onions, green pepper, celery, and garlic. Sauté until wilted, stirring occasionally.
  • Add the sausage, stir, and cook for 5 minutes.
  • Add the tomatoes, thyme, and oregano, and bring the pot to a boil.
  • Stir in the uncooked rice, if desired. Add shrimp broth, salt, and pepper.
  • Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp, and stir.
  • Cook about 10 minutes longer, or until it has thickened but is still slightly soupy.
  • Serve your Shrimp Jambalaya in bowls with chopped green onions on the side as an optional garnish. Enjoy!