Shrimp and Hot Dog Jambalaya

Shrimp and Hot Dog Jambalaya

Jun 23, 2016, 5:16:05 PM Life and Styles



I know, I know! Hot dogs are bad for you. This is my Mama’s recipe and I wouldn’t cook it any other way!!! Besides, my Grandma cooked Shrimp and Hot Dog Jambalaya, too! I’ve been eating it all of my life and I’m still kicking.

If you really don’t like hot dogs, use sausage. It might change the flavor a bit but it will still be awesome.

Well, here it goes! I’m going to teach you how I make a roux (pronounced “roo”). I’m going to say this again… there are many different ways to make a roux, this is one way.

I’m using a five quart pot to cook this because I have nothing bigger. Using a large ladle, I measure out one heaping scoop of flour. I put it aside in a bowl to be used in a few minutes. Then using the same spoon, measure three spoons full of oil, into the pot. Turn the fire to high and get it really hot. I usually wait until I can smell the oil cooking. Carefully add the flour and stir, stir, stir. Stir continuously, scraping the bottom and the sides until you have a dark brown roux. My mom always said “chestnut” brown or darker.

Immediately add the trinity…onions, bell pepper and celery. I turn the fire down so that the roux doesn’t burn, then turn it back to high since the trinity has brought the temperature down. Now I’m putting garlic in my Jambalaya, some recipes don’t call for it. 

When the onions are translucent it’s time to add the mustard, hot sauce and Worcestershire. Stir and add shrimp. I let this cook until the shrimp are pink through and through. Now I put the hot dogs in and stir.

This needs to cook down for ten minutes at medium heat. Stir often so that it doesn’t stick to the bottom. Now I add the diced tomatoes with green chilies and the stewed tomatoes and give it a stir. Let it simmer about five minutes or so. I cut up the large pieces of tomato with the edge of my cooking spoon against the side of the pot. 

Season with salt, pepper and seasoned salt, then add parsley and green onions. Stir in five cups of water, I put six cups and it was too much. Let it come to a boil then pour in rice. Scrape the pot to make sure that it isn’t sticking. Do this for a few minutes then cover the lid tight.

Turn the fire to low and stir every five minutes so the rice doesn’t burn. Stir in a folding manner. Check the rice when it looks done and add water if needed. My jambalaya was watery so I left the cover off for the last five minutes.

Next time I’m buying bigger shrimp! I can hardly see those little suckers! Anyway… I’m going have some nomenom!


  • All Purpose Flour
  • Vegetable Oil
  • 1 large Onion – diced
  • 1 Bell Pepper – diced
  • 2 stalks Celery – diced
  • 2 shoots Green Onions – chopped
  • 2 tbsp chopped Parsley – chopped
  • 1 tsp yellow Mustard
  • 4 dashes Worcestershire
  • 1 can Diced Tomatoes and Green Chilies
  • 1 can Stewed Tomatoes
  • 1 lb peeled Shrimp
  • 1 pack red Hot Dogs chopped (optional)
  • 2 dashes Hot Sauce
  • 2 cups uncooked Rice
  • 5-6 cups water
  • 1 tbsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Seasoned Salt

Published by Gina Smith

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