Jambalaya Shrimp

READY IN: 1hr 5mins
Recipe by Bev I Am

This is another recipe taken directly from the 1938 edition of The American Woman's Cook Book.

Top Review by WI Cheesehead

I used margarine instead of fat and 1 can diced tomatoes, drained. Also used 12 oz bag of shrimp and less ham. Directions don't directly say when to cook the peppers, so I put them in with the onion. I think 4 cups of water is too much. I used just over 3 and it ended up really soupy. I had to use a slotted spoon to drain the liquid first b4 serving. I think 2 or 2 1/2 cups of water would be plenty. I used brown rice, so needed to cook for 45 minutes or so. The flavor was good, but need to reduce the liquid so I get more of the sauce (which would give more flavor to the dish.) Easy one dish meal. Thanks.

Ingredients Nutrition


  1. Melt fat and add flour, stirring until smooth and slightly browned.
  2. Add chopped ham, shrimp and tomatoes and cook for 3 minutes.
  3. Add onion, seasonings and water.
  4. Simmer for 10 minutes.
  5. Add rice and boil until tender, 30 minutes.
  6. The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep the rice from burning.
  7. Keep covered during cooking.

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