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Shrimp and Zucchini Squash Jambalaya

posted Dec 7, 2011, 4:56 PM by Unknown user   [ updated Apr 7, 2018, 6:13 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
This is not just for the people who gave up meat for Lent,
but you will want to have this dish anytime.
Servings: 25
5 pounds Yellow Onions, Diced
6 pounds Rice, Jasmine by Cajun Country Rice
3 pounds Zucchini Squash, Sliced
1 each Purple Onion, Diced
1/4 pound Shallots, Sliced and separate tops and bottoms
1 tablespoon Seafood Boil
6 quarts Water
5 pounds Shrimp, Peeled and Deveined
1/2 cup Olive Oil
10 ounces Mushroom Pieces
  • Place olive oil and onions in a pot on a medium fire and stir in the Magic Swamp Dust Seasoning and Seafood Boil.
  • Sauté' until golden brown and adding very little water around the edge of the pot to avoid sticking.
  • After a dark color is obtained, pour in the 6 quarts of water, add mushrooms and bring back to a boil.
  • Pour in Cajun Country Jasmine Rice and stir gently scraping the bottom of the pot to avoid sticking.
  • After rice starts to reach 3/4 done, pour in zucchini and blend in with rice.
  • After 5 minutes of cook time of the zucchini, lower fire, add in shallot bottoms and purple onions then fold in scraping bottom of pot and lifting it to the top.
  • Just before rice is completed cooking fold in shrimp.
  • After rice is completed cooking, place lid on pot and let stand 10 minutes, remove lid and fold over scraping bottom of pot and lifting it to the top.
  • Place lid back on and let stand for 15 minutes, fold it over again and serve.
Yield: 25 servings

Per Serving (excluding unknown items): 181 Calories; 6g Fat (30.5% calories from fat); 20g Protein; 11g Carbohydrate; 2g Dietary Fiber; 138mg
Cholesterol; 146mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.