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Put Zip In Your Mardi Gras With Jona’s Spicy Rice On Fat Tuesday!

Jona's Spicy Shrimp

My son Jeff and I whipped up this Spicy Rice recipe to share with you for Mardi Gras. It’s so good–and only 2 steps! As they say in New Orleans, “Have Fun!”   –Jona


  • 2 pounds uncooked large shrimp, peeled and deveined (frozen and thawed work great)
  • 5-2/3 cups hot cooked rice (I like Long Grain or Basmati rice)
  • 1 tablespoon olive oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped finely
  • 3 garlic cloves, minced
  • 1 can (8 oz) tomato sauce
  • 1/2 cup minced fresh parsley
  • 1/2 cup reduced-sodium chicken broth (I use the granules in a jar for small amounts like this)
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 to 2 tablespoons Louisiana-style hot sauce (I like a little more than 1T)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion salt


  • Saute the onion and green pepper in a large pan in oil until it’s tender. Add the garlic; cook 1 more minute. Stir in the broth, tomato sauce, hot sauce, pimentos, parsley, onion salt, and pepper.
  • Bring to a boil. Reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp and cook 5-7 minutes longer or until shrimps turn pink. Serve with hot, fluffy rice.

Find more recipes that I like to use as a base for mine at

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