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Microwave Shrimp Jambalaya


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  • 3 tablespoon vegetable oil
  • 3 tablespoon all-purpose flour
  • 2 cups onion; finely chopped
  • 1/2 cup green bell pepper; finely chopped
  • 1-1/2 teaspoon garlic; minced
  • 16 oz tomatoes; undrained
  • 1 cup hot water
  • 12 oz shrimp (raw, medium-size); shelled and deveined
  • 1.2 teaspoon hot pepper sauce
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon Salt
  • 2 cups ham; cooked and cubed
  • 3 cups long-grain white rice


Servings 6


Step 1

Mix oil and flour in casserole until smooth. Microwave uncovered 5 to 7
minutes, stirring twice, until roux is medium-brown color. Add onions,
green pepper, and garlic. Coverloosely with waced paper. Microwave 3 - 4
minutes until onions are tender, stirring once. Add tomatoes with their
liquid, the water, shrimp, hot-pepper sauce and black pepper. Cover tightly
with lid or vented plastic wrap. Microwave 5 to 8 minutes, stirring once,
until shrimp are barely opaque and just starting to turn pink. Do not
overcook. Stir in salt, ham, and rice. Cover and microwave 3 minutes until
heated through.


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