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Shrimp Jambalaya with corn and tomatoesIt’s been quite some time since I posted the Chicken & Andouille Jambalaya recipe, and since it’s shrimping season here in Louisiana, I thought I’d give y’all a tasty Shrimp Jambalaya recipe. We like to serve it as a daily lunch special at The Cabin Restaurant with corn & tomatoes. Enjoy!

Serves 4

2 lbs. medium gulf shrimp, peeled and deveined, shells reserved
1 tbsp Oil
1 small Onion chopped
1 rib Celery chopped
1 cup Bell pepper chopped
2 cups Rice
1 tbsp Kitchen Bouquet
1 qt Shrimp Stock
1 1/2 tbsp Cajun Seasoning
1/2 tsp Black Pepper
1/2 tsp Garlic Powder


– For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.

– Sauté vegetables until clear

– Add seasonings and shrimp stock and bring to a boil and add Kitchen Bouquet, stir

– Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink.

– Add rice, stir, cover, lower fire to a simmer and cook until rice is done.