Shrimp Jambalaya - Just Dutch Oven Recipes


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Shrimp Jambalaya

3 Tbsp. bacon fat
1 lb. cooked ham, cubed
3 cups chopped onion
3 cloves garlic, minced
1/2 lb. Kielbasa, thinly sliced
1 cup green bell pepper
6 ripe tomatoes, thin wedges
1 (2 lb. 3 oz.) can tomatoes, Italian style
1 Tbsp. Crab boil
1 lemon
2 dozen Oysters
1 (3 oz.) can tomato paste
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 cup celery, chopped
1/2 cup minced parsley
2 small bay leaves
2 lbs. Shrimp
4 cups water
1/2 tsp. hot pepper sauce
2 cups uncooked rice


In large Dutch oven heat fat; add ham, onion, garlic, cook and stir 5 minutes. Add sausage, green pepper, tomatoes, tomato paste, salt, pepper, thyme, celery, bay leaves; stir well until blended. Cover and simmer 2 hours.

Meantime, place Shrimp in medium size pan. Add water, Crab boil, lemon and hot sauce. Bring to boil, turn off and drain out Shrimp, reserve liquid, discard lemon. When sausage mixture is done, add rice, reserved liquid from Shrimp. Cover and cook 20 minutes. During last 20 minutes add Shrimp and Oysters. Remove bay leaves. Serve hot.