Jersey Jambalay is a delicious recipe that goes well on rice. I don’t know if this recipe is actually from New Jersey, but it’s a simplified East Coast version of the New Orleans classic. For the sake of convenience, the frozen green beans with mushrooms are an acceptable substitute for fresh vegetables.


  • 1 cup white rice
  • 1 tablespoon canola oil
  • 1/2 pound shrimp, peeled and de-veined
  • 1 medium onion, diced
  • 1 16-ounce can tomatoes, drained
  • 1 9-ounce package frozen green beans with mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried thyme
  • 2 dashes of Tabasco sauce


  1. Cook the rice according to the package directions, but stop the cooking 10 minutes before it’s done. Drain and set aside.
  2. Heat the oil until it shimmers in a large frying pan over medium-high heat. Add the shrimp and onion and cook, stirring, until the shrimp begins to turn pink. Add the tomatoes, beans with mushrooms, 2/3 cup water, the salt, pepper, thyme, and Tabasco. Bring to a boil, separating the frozen vegetables. Reduce the heat and simmer for 3 minutes.
  3. Stir in the partly cooked rice. Cover and simmer for 10 more minutes, until the rice is done.