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    You are in: Home / Recipes / Jambalaya With a Twist Recipe
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    Jambalaya With a Twist

    Jambalaya With a Twist. Photo by Annacia

    1/1 Photo of Jambalaya With a Twist

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Baby Kato's Note:

    When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. It is a very hearty, robust, satisfying, comfort meal. Oysters, shrimp and rice...ummmm, perfect with a crusty bread and butter. Please don't let the ingredients turn you off....they blend beautifully together...I hope that you will enjoy this as much as we do.

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    Units: US | Metric

    • 2 tablespoons oil, olive
    • 1 pint oyster, fresh, shucked
    • 2 onions, sweet, chopped, medium size
    • 1 shallot, french, finely minced
    • 1 -2 garlic clove, pressed
    • 1/2 red pepper, small, finely chopped
    • 1/2 green pepper, small, finely chopped
    • 1 lb shrimp, raw, large, shelled & deveined
    • 1 cup rice, long grain
    • 2 cups tomatoes, stewed, drained, chopped
    • 2 cups broth, chicken
    • 1 bay leaf
    • 1/4 teaspoon ground thyme
    • 1 teaspoon salt, coarse, sea
    • 1/2 teaspoon pepper, black, fresh ground
    • 1 teaspoon sugar, white
    • 1/8 cup parsley, minced


    1. 1
      Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
    2. 2
      Remove the oysters from the pan and refrigerate until needed.
    3. 3
      In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
    4. 4
      Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
    5. 5
      You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
    6. 6
      Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
    7. 7
      Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
    8. 8
      Cover and simmer on low heat until all the liquid has been absorbed.
    9. 9
      Add the oysters and shrimps back into the rice and heat thru, stirring gently.
    10. 10
      Garnish with the minced parsley.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on November 27, 2011


      I really don't know why it took me so long to tag this. I have looked at it many times over a period of years and very glad that I finally tried it. After talking to BK I used smoked oysters as fresh (or even "fresh" in a jar) isn't available here. The recipe is simple and easy to follow. I made as directed and then did add some Buffalo sauce to my serving and DH was happy with it as was. It's a twofer that was a winner with both of us. Thank you much my friend, we love your recipe. :D

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jambalaya With a Twist

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 522.6
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 1.9 g
    Cholesterol 295.8 mg
    Sodium 2089.8 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 3.4 g
    Sugars 7.0 g
    Protein 41.9 g

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