I wish I could say that this was my creation, but I got this recipe from a friend of mine about 7 years ago. It was a huge hit with my husband, and we used it regularly in my easy meal prep storefront for over 6 years and it got the same great reviews from our clients. This shrimp jambalaya is a major keeper!
If you are looking for an easy, and delicious shrimp jambalaya, you have found it. I will warn you, this is not a diet-friendly entree, and you do have to be patient and give the dish the full 1- 1/2 hours to cook, but it is worth the wait. It is also very important that you stir the dish at 30-minute intervals while cooking to ensure rice cooks completely throughout.
If you can get fresh shrimp, that is the best choice, but I have used frozen shrimp and no one has been able to tell the difference. I prefer a medium-sized shrimp for this dish and be sure to peel and clean shrimp well.
I am very interested in your comments so be sure to let me know how the recipe turns out and what your family thinks once they have tried it. Go ahead, call yourself a “cajun chef” –you can make this your signature “cajun” dish.
I always love getting a great recipe from another great cook and this one is from a friend of mine. I have been making this for YEARS. You will too, once you try it. Be patient with the cooking time, it will be worth the wait.
- 1 & 1/2 sticks of butter
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 teaspoon dry parsley
- 1 can Rotel’s
- 1 can Cream of Mushroom Soup
- 1 can French Onion Soup
- 1- 3/4 cups uncooked rice
- 2 lbs medium shrimp (peeled and cleaned)
- Preheat oven to 350 degrees.
- Spray a 9 x13 inch casserole baker with cooking spray.
- Saute butter, onions, bell pepper, and dry parsley until tender.
- In a large bowl, mix the following: rotels, soups, and rice.
- Add sauteed veggies and butter to the bowl of ingredients and stir to combine.
- Add shrimp.
- Pour mixture into prepared baking dish and cover.
- Cook for about 1-1/2 hours. You will need to uncover and stir thoroughly every 30 minutes–cover and continue cooking until the next 30-minute interval.
- Check for doneness. Rice needs to be cooked and tender. If it begins to look dry, add a small amount of water and stir.
- Once the rice is done, you can remove it from the oven and serve.