May 20, 2013

Shrimp Jambalaya {Family Recipe}

I first shared this recipe in my early days of blogging and when I when I couldn't locate my printed copy of it, I searched for it on my blog.  When I saw the photos, I knew it was time to do a re-take and share this one again... I can't believe I first shared it back in 2008!

Now that Our Boys are older and their tastes have grown a bit, I did a little bit of tweaking to the original recipe.

This is one of those recipes that you'll want to have in your back pocket for a night when you want to get dinner on the table in about 30 minutes.  Using frozen, cooked shrimp could also speed things along if you have it on hand.

Jambalaya-02


In the past, I usually used the smaller shrimp... but, this time I opted for large shrimp and everyone agreed that they preferred that I make it this way going forward.

When I made it in the past, I kept the flavor a bit more mild so that Our Boys would eat it.  Over the last couple of years, they both have developed a taste for slightly, spicy foods.  This recipe is easily adaptable to whatever level of spice you prefer... add a bit more chili powder or a bit less and it will still be delicious!

This version got a huge thumb's up from everyone at my dinner table!



Shrimp Jambalaya

Recipe by Mom K
Ingredients
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 clove garlic, crushed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 cups rice, cooked
  • 1 1/2 pounds large shrimp, cooked & peeled
  • 2 cups vegetable juice (I use low-sodium V-8 juice)
  • 1 cup black olives, pitted
  • 3-4 drops hot pepper sauce
Cooking Directions
  1. In a large skillet, heat butter. Once melted, add the onion, red and green bell peppers and garlic. Sauté until slightly softened; add chili powder and cumin and stir to combine. Cook about 3-4 more minutes.
  2. Add rice and vegetable juice, heat through; add shrimp and olives. Once the shrimp and olives are heated through, add the hot pepper sauce.
  3. Cover and cook for 3-4 minutes; don't walk away because the rice on the bottom of the pan can burn quickly. If it seems too dry, add a little more vegetable juice.






Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

5 comments:

Cate said...

Mmm, total tummy-warming food.

Marye said...

I love shrimp but the family not so much... this looks delicious!

Katrina said...

Hate to say I agree with Marye. I don't like shrimp. I have tried and tried. But my husband loves it and loves jambalaya. I'll have to surprise him sometime and make this for him.

Sherri Jo said...

I love shrimp... and so does my family... this looks amazing :)

Shelby Law Ruttan said...

Well contray to Marye and Katrina, I LOVE shrimp. ;) lol Your recipe looks mouthwatering and I totally get where you came at with your remake! I have several posts I need to do the same thing with from way back when.

Printer Friendly