Grannys Jambalaya
A flavorful Cajun-inspired jambalaya with shrimp, vegetables, and spices, perfect for hearty dinners and gatherings that love bold, spicy flavors.
Ingredients
Instructions
- In a large pot, melt Crisco and add flour, stirring until golden brown to make a roux.
- Add chopped onions, bell peppers, and celery; sauté vegetables for 5 to 10 minutes.
- Add tomato puree, diced tomatoes, seasonings, and water to the vegetables; simmer for one hour.
- Twenty to thirty minutes before serving, add peeled shrimp and simmer for five to ten minutes.
- Add instant rice to the pot and stir well.
- Turn off the stove and let stand for 10 minutes before serving.
Tips & Substitutions
To enhance the flavor of your jambalaya, consider adding a dash of Cajun seasoning or smoked paprika. If you can't find fresh shrimp, frozen shrimp works well too; just make sure to thaw them before adding. For a thicker consistency, let the mixture simmer longer before adding rice. You can also experiment with other seafood recipes by incorporating sausage or chicken for added depth.
Serving Suggestions
Serve your Jambalaya with a side of crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Easy Shrimp Etouffee for an impressive seafood feast. Garnish with chopped parsley or green onions for a pop of color and freshness. Consider offering hot sauce on the side for those who enjoy a spicy kick.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over low heat, adding a splash of water or broth to prevent sticking. If using the microwave, cover the container and heat in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grannys Jambalaya contains roughly 1065 calories, with 26g protein, 190g carbohydrates, and 24g fat. It is an excellent source of iron (76% of the Daily Value), vitamin C (63% of the Daily Value), and protein (52% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1830mg per serving (80% 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 make this jambalaya ahead of time?
Yes, you can prepare the jambalaya a day in advance. Just follow the recipe up to the point of adding shrimp and rice, then refrigerate. When ready to serve, reheat gently and add the shrimp and rice, simmering until everything is heated through.
What can I substitute for the instant rice?
If you prefer using regular rice, opt for long-grain rice and adjust the cooking time accordingly. Add it to the pot earlier in the process, allowing for adequate cooking time to absorb the flavors from the sauce.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the shrimp with firm tofu or a variety of vegetables like zucchini and mushrooms. You can also use vegetable broth instead of water for added flavor, creating a delicious vegetarian jambalaya.
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).