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Shrimp Jambalaya

This southern style classic is sure to turn the heat up on your Mardi Gras celebration!


  • 1 lb peeled large shrimp
  • 4 cups cooked rice
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 2 tbs tomato paste
  • 1 tsp sugar
  • salt, pepper, cayenne to taste
  • 1 cup finely chopped green onion and parsley
  • 8 tbs butter
  • 1 cup chopped celery
  • 4 cloves fresh garlic minced
  • 2 cups water
  • 1/2 tsp cornstarch

Shrimp Jambalaya Shrimp Jambalaya


Cook rice while making jambalaya. Melt butter in heavy 3-quart pot. Sauté onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.