Rachael Ray's Shrimp Jambalaya with Grits

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.4
  • Total Fat: 13.7 g
  • Cholesterol: 116.7 mg
  • Sodium: 1,015.7 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 19.3 g

View full nutritional breakdown of Rachael Ray's Shrimp Jambalaya with Grits calories by ingredient
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From Every Day with Rachael Ray From Every Day with Rachael Ray
Number of Servings: 4


    * 2 tablespoons flour
    * Salt and pepper
    * 8 ounces frozen okra, thawed and patted dry
    * 4 tablespoons butter
    * 3/4 cup quick-cooking grits
    * 1 onion, chopped
    * 1 green bell pepper, chopped
    * One 28-ounce can crushed tomatoes
    * 1/2 teaspoon cayenne pepper
    * 1/2 pound medium shrimp, chopped


1. In a medium bowl, season the flour with salt and pepper. Add the okra and toss to coat.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the okra and cook, stirring occasionally, until golden, 3 to 5 minutes. Transfer the okra to a plate and reserve the skillet.
3. In a small saucepan, bring 3 cups water to a boil. Stir in the grits, lower the heat, cover and simmer until thickened, about 7 minutes. Stir in 4 tablespoons butter; season with salt and pepper.
4. Meanwhile, in the reserved skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the onion and bell pepper and cook, stirring, until browned, about 10 minutes. Stir in the tomatoes and cayenne. Bring to a boil and cook, stirring, until the mixture is slightly reduced, about 5 minutes. Lower the heat to medium, add the shrimp and simmer until the shrimp are just cooked, about 3 minutes. Stir in the okra and season with salt and pepper. Serve over the grits.

Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.

TAGS:  Fish |

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