Total Time
Prep 30 mins
Cook 25 mins

This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor.

Ingredients Nutrition


  1. Saute sausage in olive oil until brown.
  2. Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
  3. Add tomatoes, broth and all spices.
  4. Add rice and Tabasco.
  5. To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
  6. Simmer 20 minutes or until most liquid has been absorbed.
  7. Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.


Most Helpful

This was amazing and pretty easy too. I did not have any raw shrimp on hand so during the last 1 minute instead of five, I threw in some frozen, pre-cooked shrimp. It was just fine. Also I forgot the bay leaves but it still had plenty of flavor without them! I will be making this one over and over again.

Melissa K. October 06, 2009

This went together really easily. I made it for our "Christmas casserole dinner" and it went over pretty good. I used already cooked shrimp and just stirred them in at the end (just enough to warm the up). I left the "heat factor" as written but you could very easily spice it up as much as you wanted.

*Z* December 28, 2006

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