JambalayaWe never knew that we could make jambalaya in the microwave.  This was easy and very good.

You will need a 2 quart microwave-safe dish with a lid for this recipe.

Editor’s note:  Red pepper—cayenne pepper—varies in heat intensity depending on what you have in your pantry.  Both age and brand can make a difference.  We broke open a new jar for this dish and 1/4 teaspoon was just a little too hot for our tastes and we reduced the amount to 1/8 teaspoon.  Those who like spicy food would probably find it about right.  As the dish sits and the flavors mature, food gets hotter in flavor.


1 pound raw shrimp, peeled and deveined

1 cup white rice
1/2 teaspoon salt
1 14.5-ounce can whole tomatoes, diced
2/3 cup chicken broth
1/8 teaspoon red pepper
1 teaspoon basil
1 teaspoon thyme
1 cup onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
2 green onions, sliced
2 tablespoons fresh Italian (flat-leaf) parsley, finely chopped


  1. Combine all of the ingredients but the shrimp in a large microwave-safe bowl.
  2. Place the uncovered bowl in the microwave at maximum heat and cook seven minutes.
  3. Remove the bowl from the microwave, and add the shrimp, and cover the bowl.
  4. Return the bowl to the  microwave and cook for an additional eight minutes or until the shrimp is done and the rice is cooked.

Serves 3 or 4

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