Shrimp Jambalaya With White Wine Recipe
Summary
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.
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