Shrimp Jambalaya Pittsburgh Style - Kraft Recipes Top
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Shrimp Jambalaya Pittsburgh Style

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  • Combine garlic powder, salt, pepper, cayenne pepper, thyme, oregano and bay leaves in a small bowl; set aside.
  • Heat oil over medium-high heat in a large pot. Sauté celery, onion, green bell pepper and mixed spices until tender and fragrant, about 5 minutes. Add ham and sausage and continue cooking 4 more minutes.
  • Stir in rice until evenly coated. Add tomatoes (un-drained) and stock and bring to a boil, cover and reduce to a simmer. Gently simmer until most of the liquid is absorbed, about 25 minutes. Stir in shrimp and allow to cook 5 more minutes, until pink. Scoop into large bowls and serve.


I get requests to make this recipe every year when my whole family goes to North Carolina's Outer Banks. I make this recipe two ways. I'm a vegetarian, so I make this recipe with shrimp only. My brother-in-law is allergic to seafood so I make this recipe without the shrimp. The recipe is robust enough to taste wonderful either way!

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