Shrimp Jambalaya With White Wine Recipe
I am sharing this recipe of Shrimp Jambalaya which is near and dear to my heart. This is the most comforting Side Dish recipe I have come across. I prepare this Shrimp Jambalaya with Shrimp as the main ingredient. This Shrimp Jambalaya is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
1 1/2 cups converted white rice
1 (28-ounce) can diced peeled tomatoes
3/4 cup dry white wine
3 celery ribs, chopped
2 medium onions, chopped
1 green or yellow bell pepper, chopped
1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained
3 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne
1/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil or 1 teaspoon dried
1 cup chopped cooked ham
3/4 to 1 pound peeled and deveined cooked shrimp
Directions
1. In a 3 1/2- or 4-quart electric slow cooker, mix together the rice, tomatoes with their liquid, wine, celery, onions, bell pepper, artichokes, parsley, garlic powder, cayenne, seasoned salt, and black pepper.
2. Cover and cook on the low heat setting 3 1/2 to 4 hours, or until the rice is tender but not sticky and mushy. Stir in the basil, ham, and shrimp. Cook, covered, 10 to 15 minutes longer, or until the ham and shrimp are hot.
2. Cover and cook on the low heat setting 3 1/2 to 4 hours, or until the rice is tender but not sticky and mushy. Stir in the basil, ham, and shrimp. Cook, covered, 10 to 15 minutes longer, or until the ham and shrimp are hot.
