Perfect for a speedy summer dinner, you can let the good times roll with this quick take on a New Orleans classic dish.

July 17, 2026

Shrimp Jambalaya

Name: Shrimp Jambalaya
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp (45 mL) olive oil, divided; 1 onion, diced; 1 stalk celery, diced; 1 small red pepper, diced; 2 cloves garlic, minced; 1/2 tsp (2 mL) smoked paprika; 1 cup (250 mL) long-grain rice; 1 can (283 g) Ro*Tel® Original Diced Tomatoes & Green Chilies; 2 cups (500 mL) reduced-sodium chicken broth; 1/4 tsp (1 mL) salt; 1 lb (500 g) large shrimp, peeled, deveined and tails removed; 1/2 jar (341 mL jar) VH® Pineapple Jerk Sauce; 2 tbsp (30 mL) finely chopped fresh parsley

10

Prep Time Minutes
40
Total Time Minutes
13
Number of Ingredients
4
Servings

Tags:

Seafood,
Summer,
VH,
Main Dish,
Meal

Ingredients

3 tbsp (45 mL) olive oil, divided
1 onion, diced
1 stalk celery, diced
1 small red pepper, diced
2 cloves garlic, minced
1/2 tsp (2 mL) smoked paprika
1 cup (250 mL) long-grain rice
1 can (283 g) Ro*Tel® Original Diced Tomatoes & Green Chilies
2 cups (500 mL) reduced-sodium chicken broth
1/4 tsp (1 mL) salt
1 lb (500 g) large shrimp, peeled, deveined and tails removed
1/2 jar (341 mL jar) VH® Pineapple Jerk Sauce
2 tbsp (30 mL) finely chopped fresh parsley

Directions

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Step one

Heat 2 tbsp (30 mL) oil in saucepan set over medium heat; cook onion, celery, red pepper, garlic and smoked paprika for 3 to 5 minutes or until slightly softened. Stir in rice, Ro*Tel® Original Diced Tomatoes & Green Chilies, broth and salt; bring to boil.
Step two

Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 10 minutes.
Step three

Meanwhile, heat remaining oil in skillet set over medium heat; cook shrimp for 2 to 3 minutes or until starting to curl. Stir in VH® Pineapple Jerk Sauce; bring to boil. Cook for 1 to 2 minutes or until shrimp are cooked through and well coated. Spoon shrimp over rice mixture. Sprinkle with parsley.