Shrimp and Oyster Jambalaya Recipe

Roger's version of the hearty one-pot favorite, packed with seafood and that classic Creole kick of flavor!

There are many versions of this Creole classic, said to be named for the French (or Spanish) word for ham. Vary the amount of seasonings and shellfish to suit your taste.

Serves 4 to 6


  • 2 tablespoons olive oil
  • cup chopped scallions, both white and green parts
  • 1 teaspoon seeded and chopped jalapeño
  • 1 cup chopped green pepper
  • 1 cup sliced celery
  • ½ teaspoon Creole seasoning
  • ½ cup diced ham or smoked sausage, such as andouille
  • One 14.5-ounce can whole tomatoes
  • ½ to 1 teaspoon Worcestershire sauce
  • 2 cups extra-long-grain rice
  • 8 to 16 ounces shucked oysters
  • ½ to 1 pound shrimp, peeled
  • Freshly milled black pepper
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh parsley (optional)
  • Salt



Heat the olive oil in a large nonreactive saucepan. Add the scallions, jalapeño, pepper, celery, Creole seasoning, and ham. Sauté over medium-high heat for 5 minutes, stirring frequently. Mash the tomatoes slightly and add them with their juices. Add the Worcestershire sauce, 1⅓ cups water, and the rice. Bring to a boil, stir, and cover the pan. Cook over medium heat for 10 minutes, stirring occasionally.

Stir in the oysters with their liquor, the shrimp, and a generous amount of black pepper. Cover the pan and cook another 10 minutes, or until the rice is cooked through. You may need to add additional water. Stir in the lemon juice and parsley, if using. Season with salt to taste.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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