Shrimp And Beef Jambalaya
A flavorful combination of shrimp and ground beef simmered with vegetables and spices, perfect for hearty gatherings or weeknight family dinners with bold tastes.
Ingredients
- 3 Tbsp. vegetable oil ⓘ
- 2 large green peppers, chopped ⓘ
- 1 c. chopped onion ⓘ
- 1 clove garlic, crushed ⓘ
- 1 lb. lean ground beef ⓘ
- 1 (16 oz.) can stewed tomatoes ⓘ
- 1 lb. frozen shrimp, thawed ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 2 c. cooked rice ⓘ
- 1/2 tsp. chili powder ⓘ
- 1/4 tsp. paprika ⓘ
- 1/2 tsp. Worcestershire sauce ⓘ
- few drops of Tabasco sauce ⓘ
- salt to taste ⓘ
Instructions
- Heat oil in a heavy skillet or Dutch oven; sauté green peppers, onions, and garlic in oil until soft, but not browned.
- Add ground beef and cook until browned. Drain off excess fat.
- Add stewed tomatoes, tomato sauce, chili powder, paprika, Worcestershire sauce, Tabasco, and salt. Cover and heat to boiling. Simmer on low for 20 minutes.
- Add shrimp and cooked rice; simmer until thoroughly heated.
Tips & Substitutions
For a flavorful boost, consider adding diced celery and carrots to the sauté mix. You can substitute the shrimp with chicken or sausage if preferred. To enhance the dish, replace the Worcestershire sauce with soy sauce for a different umami flavor. If you like a bit more heat, add more Tabasco or even a pinch of cayenne pepper.
Serving Suggestions
Serve your jambalaya with a side of crusty bread or a fresh green salad for a balanced meal. A dollop of sour cream or a sprinkle of fresh parsley on top adds a nice touch. This dish pairs beautifully with Quickie Vegetable Soup for a comforting dinner that showcases classic American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to prevent sticking, and stir until heated through. Alternatively, you can microwave in short intervals, stirring in between until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Beef Jambalaya contains roughly 792 calories, with 41g protein, 94g carbohydrates, and 32g fat. It is an excellent source of vitamin C (209% of the Daily Value), protein (82% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 frozen?
Yes, fresh shrimp can be used instead of frozen. Just ensure they are peeled and deveined before adding them to the jambalaya. Fresh shrimp will cook quickly, so add them in the last few minutes of simmering for the best texture.
What kind of rice is best for jambalaya?
Long-grain rice is typically best for jambalaya as it cooks evenly and absorbs flavors well without becoming mushy. You can also use brown rice, but adjust the cooking time as it takes longer to cook than white rice.
Can I make this dish ahead of time?
Absolutely! You can prepare the jambalaya a day in advance and store it in the refrigerator. The flavors will meld beautifully overnight. Just reheat it gently when you're ready to serve, adding a little liquid if necessary to keep it moist.
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).