This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

Jill
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.

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  • Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Nutrition Facts

390.3 calories; 28.1 g protein; 47.5 g carbohydrates; 189.9 mg cholesterol; 353.3 mg sodium. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2003
Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham I added pre-cooked skinless chicken thighs scallops and sweet italian sausage. For a bit more Cajun "kick" I also added Red Pepper Flakes Garlic herb spice and 1 tbsp of Emeril's "Bam!" spice. Wonderful! This is a keeper! Read More
(60)

Most helpful critical review

Rating: 3 stars
09/24/2011
It needs WAY MORE seasoning... My rice didn't cook all the way through but I did one and a half recipes so it may not multiply well. Read More
(4)
93 Ratings
  • 5 star values: 41
  • 4 star values: 42
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/07/2003
Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham I added pre-cooked skinless chicken thighs scallops and sweet italian sausage. For a bit more Cajun "kick" I also added Red Pepper Flakes Garlic herb spice and 1 tbsp of Emeril's "Bam!" spice. Wonderful! This is a keeper! Read More
(60)
Rating: 5 stars
12/07/2003
Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham I added pre-cooked skinless chicken thighs scallops and sweet italian sausage. For a bit more Cajun "kick" I also added Red Pepper Flakes Garlic herb spice and 1 tbsp of Emeril's "Bam!" spice. Wonderful! This is a keeper! Read More
(60)
Rating: 5 stars
11/22/2005
Fantastic! This was my first time making jambalaya and I loved it. As per some of the reviews it needed extra liquid for the rice but since I didn't have extra broth I just added water as needed (about one and a half cups). I spiced it up with half a habanero a little cayenne and some red pepper flakes. So easy to make and I only had to dirty one pot:) Read More
(37)
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Rating: 4 stars
06/18/2003
I am from South Louisiana and I think that this dish needed some more flavor. Turned out bland and mushy. Read More
(23)
Rating: 5 stars
06/13/2006
Tried it and absolutely loved it. The family has requested it again! Jill - you said there was a lot of room to mess with the recipe. It is great just like it is! Thanks for sharing this with us. Read More
(16)
Rating: 4 stars
01/14/2004
I modified this recipe by using only 1 cup of rice added 1/2 c celery and 1/2 red pepper to onions & butter. Then I added cajun seasoning Lowery's seasoned salt fresh oregano fresh basil and a big splash of jalapeno sauce. My family thought it was a great recipe. I'll try it again. Read More
(15)
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Rating: 4 stars
02/03/2005
My husband really enjoyed this and surprisingly my kids did too. I am not a fan of Cajun food but I ate it and it wasn't too spicy. I didn't have the ham on-hand so I used 1 lb. beef smoked sausage and I also added gumbo vegetables and some Cajun seasoning. Also I used brown rice and it was just as good. We will make this one again; thanks! Read More
(15)
Rating: 4 stars
01/18/2003
This is a easy and quick to assemble. I added Old Bay seasoning. Also used can tomatoes and frozen shrimp. Will make again. Read More
(14)
Rating: 4 stars
09/23/2010
This was a "good recipe"..I cooked my rice first then added it in step 2 along with the shrimp.I did't use ham I used Kielbasa sliced. and added hot pepper flakes I calculated for 8 servings. It was Great! Read More
(13)
Rating: 5 stars
07/30/2006
Delicious. I used 25-to-a-pound shrimp. I couldn't spend all that time peeling them without making use of the shells! So I put the shrimp shells in the chicken stock and added one more cup of chicken stock and one cup of white wine then reduced it back down to the amount called-for in the recipe (then removed the shells of course!) I also cooked the roux to a golden brown before proceeding with the rest of the recipe. The recipe does not call for "trinity" (onions celery and green pepper) and no cajun seasoning - which I found interesting. So I served this recipe with a bottle of papaya hot sauce for people to pass around. Read More
(13)
Rating: 3 stars
09/24/2011
It needs WAY MORE seasoning... My rice didn't cook all the way through but I did one and a half recipes so it may not multiply well. Read More
(4)