Go Back
+ servings
Creole shrimp jambalaya

Creole shrimp jambalaya

Gluten free, pescatarian shrimp jambalaya that's packed with creole flavours
Course Main Entree
Cuisine American, southern
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 612kcal
Author Charla


  • 2 lb shrimp peeled and de vained
  • 1 medium sized onion
  • 3 celery stalks chopped
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 bay leaves
  • 1 tablespoon of garlic powder
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme stem removed
  • ½ teaspoon paprika
  • 2 teaspoon oregano
  • 1 cup of tomato in juice
  • 3 tablespoon organic tomato puree
  • 1 tablespoon cajun seasoning see post
  • 4 cups of veggie stock see post
  • 1 ½ cups of rice thoroughly rinsed
  • 2 tablespoon of coconut oil
  • Salt and to taste


  • Heat the pan on medium with the coconut oil.
  • Add the holy trinity - bell peppers, chopped celery and onions.
  • Saute the holy trinity for 5-6 minutes until the onions are translucent.
  • Pour the tomato/puree into the pan then season with the garlic powder, cayenne, paprika, oregano, black pepper, thyme, bay leaves along with the cajun seasoning.
  • Stir until all of the veggies and herbs are well blended.
  • Add the stock and bring to a rolling boil.
  • Sprinkle the rice into the pan and stir so everything is well combined
  • Reduce the heat to low and simmer for approximately 50 minutes, covered. During the given time the rice will absorb the liquid, feel free to adjust your level of salt according to taste.
  • Remove the lid then finally fold in the shrimp and allow the jambalaya to cook for a further 5 minutes or until shrimp is slightly pink in colour.
  • Serve while hot.


Calories: 612kcal | Carbohydrates: 72g | Protein: 54g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 572mg | Sodium: 2796mg | Potassium: 695mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2975IU | Vitamin C: 88mg | Calcium: 391mg | Iron: 7mg