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Shrimp and Oyster Jambalaya


  • 1 pound small shrimp, peeled
  • 1 pint standard oysters
  • ½ pound Italian sausage, cut into bite-size pieces
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon flour
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked rice
  • 1 teaspoon pressed garlic
  • 4 cups chicken broth
  • ½ teaspoon crushed red pepper
  • ½ teaspoon dried thyme
  • ½ cup chopped green pepper
  • 3 tablespoons minced fresh parsley

Melt butter in large heavy pot over medium heat. Add sausage, onion and celery and cook until sausage is brown and onion and celery are tender. Stir in flour and cook slowly, stirring constantly, until the roux is copper-colored. Add tomatoes. Cover and simmer about 5 minutes. Add rice, garlic, broth, red pepper, thyme, green pepper and parsley. Mix well. Cover and simmer until rice is barely done, about 20 minutes. Return to boil. Stir in oysters and shrimp. Cook until oysters and shrimp are done, about 8 to 10 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas