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Ham And Seafood Jambalaya Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Diced cooked ham||1 Cup (16 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Bay leaf||1 Small, crumbled|
|Sweet basil||1 Pinch|
|Chopped green pepper||1⁄2 Cup (8 tbs), chopped|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned large shrimp||8 1⁄2 Ounce (2 Cans, 4 1/4 Ounce Each)|
|Canned lobster meat/5 ounce can lobster||6 Ounce (1 Can)|
Serving size: Complete recipe
Calories 2306 Calories from Fat 473
% Daily Value*
Total Fat 59 g90.1%
Saturated Fat 32.5 g162.4%
Trans Fat 0 g
Cholesterol 376.4 mg
Sodium 4345.4 mg181.1%
Total Carbohydrates 303 g100.9%
Dietary Fiber 20.3 g81.2%
Sugars 9.2 g
Protein 146 g291.1%
Vitamin A 166.4% Vitamin C 256.7%
Calcium 48.5% Iron 91.7%
*Based on a 2000 Calorie diet
Add onion and garlic and cook gently until yellow.
Add ham and cook and stir over low heat 5 minutes.
Add tomatoes and bring to a boil.
Sprinkle rice in on top of tomatoes.
Add bay leaf, basil, salt, pepper and cayenne.
Cover tightly and cook gently 20 minutes Add green pepper, parsley and celery.
Drain shrimp and rinse under cold running water.
Drain and break up crab or lobster.
Stir into hot mixture gently.
Cover again and cook over low heat 20 minutes more.