Easy Ripe Olive Jambalaya
A flavorful jambalaya featuring savory bacon, green olives, shrimp, and spices, perfect for a hearty, quick family dinner with bold, savory flavors.
Ingredients
- 1/4 cup chopped bacon ⓘ
- 3 tablespoons chopped onion ⓘ
- 3 tablespoons chopped green pepper ⓘ
- 1 clove garlic minced ⓘ
- 1 tablespoon flour ⓘ
- 1/2 teaspoon salt ⓘ
- dash of cayenne pepper ⓘ
- 3/4 pound cooked shrimp ⓘ
- dash of paprika ⓘ
- 1/2 teaspoon Worcestershire sauce ⓘ
- 1 1/2 cups canned olives ⓘ
- 1 (No. 1) can diced tomatoes ⓘ
- 2 cups cooked rice ⓘ
Instructions
- Fry bacon until crisp; add chopped onion, green pepper, and minced garlic. Saute until tender.
- Blend in flour, salt, cayenne pepper, paprika, and Worcestershire sauce.
- Cut olives in halves; add to the sauteed mixture. Stir in diced tomatoes.
- Cook, stirring constantly, until the mixture thickens.
- Arrange cooked rice and shrimp in a buttered casserole dish.
- Pour the vegetable mixture over the rice and shrimp and mix well.
- Bake in a 350°F oven for about 20 minutes until heated through.
Tips & Substitutions
For added flavor, consider substituting the bacon with smoked sausage or turkey bacon. If you prefer a vegetarian option, omit the meat and add extra vegetables like zucchini or mushrooms. Make sure to use quality canned olives for the best taste. A little lemon juice can brighten the dish. If desired, adjust the cayenne pepper to your spice preference.
Serving Suggestions
Serve your Easy Ripe Olive Jambalaya with a fresh green salad or some garlic bread for a complete meal. It pairs beautifully with Corn 'N Cabbage for a hearty dinner. For an extra touch, garnish with fresh parsley or green onions before serving. This dish is also perfect for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover. Heat on medium power until warmed through, stirring occasionally. Alternatively, you can reheat in the oven at 350°F for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Ripe Olive Jambalaya contains roughly 505 calories, with 27g protein, 79g carbohydrates, and 10g fat. It is an excellent source of protein (54% of the Daily Value), vitamin A (43% of the Daily Value), and vitamin C (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2475mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of cooked?
Yes, you can use fresh shrimp, but you'll need to cook them before adding them to the dish. Sauté the shrimp until they are pink and opaque, then combine them with the rice and vegetable mixture as directed in the recipe.
What can I use instead of canned olives?
If you don't have canned olives, you can use sliced black or green olives from the deli section. Alternatively, you could use capers for a different flavor profile, though the taste will vary from the original recipe.
Is this dish gluten-free?
To make this jambalaya gluten-free, substitute the flour with a gluten-free all-purpose blend or use cornstarch mixed with a little water to thicken the sauce. Always check the labels of your canned ingredients to ensure they don't contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).