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Photo of: Shrimp Jambalaya

Shrimp Jambalaya

Submitted by: ANGIEQ 
Home Town: Staten Island, New York, USA
A flavorful blend of spices, vegetables, and chicken is cooked in the slow cooker. Orzo pasta and shrimp are stirred in at the end of the cooking time to round out this wonderful dish. 
Photo of: Chef John's Sausage & Shrimp Jambalaya

Chef John's Sausage & Shrimp Jambalaya

Submitted by: Chef John 
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. 
Photo of: Shrimp, Sausage, and Fish Jambalaya

Shrimp, Sausage, and Fish Jambalaya

Submitted by: Baron 
Living In: Columbus, Ohio, USA
This take on jambalaya uses shrimp, andouille sausage, and cod in a well-seasoned rice and tomato mixture for a large pot of delicious. 
Photo of: New Orleans Jambalaya

New Orleans Jambalaya

Submitted by: Christine 
For when you really have to feed an army! 
Photo of: Shrimp Etouffee II

Shrimp Etouffee II

Submitted by: TEXICANTWIN 
This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers! 
Photo of: Spicy Shrimp Creole

Spicy Shrimp Creole

Submitted by: Pamela Shaw 
I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be. 
Photo of: Shrimp Gumbo

Shrimp Gumbo

Submitted by: CORWYNN DARKHOLME 
A dark roux begins this recipe for thick shrimp gumbo featuring okra, onions, bell pepper and diced tomatoes. Serve this stew over long-grain white rice. 
Photo of: New Orleans Shrimp

New Orleans Shrimp

Submitted by: SYLVIABC 
Great New Orleans style spicy shrimp. I like it hot, and add fresh, hot red peppers. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favorite dishes. 
Photo of: Audry's Shrimp Stew

Audry's Shrimp Stew

Submitted by: Merwin Chambers 
This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side. 
Photo of: Jambalaya I

Jambalaya I

Submitted by: CORWYNN DARKHOLME 
This jambalaya boasts shrimp, smoked ham, onions, celery and bell peppers, and requires eight to ten hours of cooking time. Thyme, clove, and garlic provide extra flavor for this zesty stew. 
 
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