Shrimp and Olive Jambalaya

Trusted.Chef's picture

Dec. 14, 2011


Olive oil 3 Tablespoon
Onion 1 Medium , finely chopped
Chopped green pepper 2 Tablespoon
Patna rice 8 Ounce
Ready to serve clear chicken broth with rice 1 Can (10 oz)
Cayenne pepper 1 Pinch
White pepper 1 Pinch
Salt 1 Teaspoon (Leveled)
Ground cloves 1 Pinch
Prawns 4 Ounce , peeled
Lean ham 2 Ounce , cut into 1/4 inch cubes
Stuffed olives 10
Prawns 1/4 Pint , unpeeled



1) In a heavy base frying pan, saute the onion and green pepper in oil until the onion is golden brown.

2) Stir in the rice and saute for another few minutes.

3) Pour in the hot clear chicken broth with rice and 1/2 soup can measure of water.

4) Bring the mixture to a boil, stirring occasionally.

5) Season with cayenne pepper, white pepper, salt and ground cloves to taste.

6) Cover and simmer over a low heat for about 20-25 minutes, until all the liquid has been absorbed and the rice is tender.

7) During the last 5 minutes of cooking, add in the prawns, ham and olives.

8) Stir to combine and cook until thoroughly heated.


9) Heap the Shrimp and Olive Jambalaya on a shallow dish, garnish with the unpeeled prawns and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4