Shrimp Jambalaya With White Wine Recipe

Summary

Difficulty LevelEasyCuisine
Main IngredientInterest Group

Ingredients

 Converted white rice1 1⁄2 Cup (24 tbs)
 Canned diced peeled tomatoes28 Ounce (1 Can)
 Dry white wine3⁄4 Cup (12 tbs)
 Celery ribs3 , chopped
 Onions2 Medium, chopped
 Bell pepper1 , chopped (Green / Yellow Colored)
 Canned quartered artichoke hearts13 3⁄4 Ounce, rinsed and well drained (1 Can)
 Chopped fresh parsley3 Tablespoon
 Garlic powder1⁄2 Teaspoon
 Cayenne1⁄4 Teaspoon
 Seasoned salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Chopped fresh basil/1 teaspoon dried basil1⁄4 Cup (4 tbs)
 Chopped cooked ham1 Cup (16 tbs)
 Peeled deveined cooked shrimp1 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1733 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 40.9 mg

Sodium 3622.9 mg151%

Total Carbohydrates 243 g81.1%

Dietary Fiber 42.4 g169.4%

Sugars 50.7 g

Protein 130 g259.4%

Vitamin A 220.9% Vitamin C 543.9%

Calcium 111.1% Iron 121.4%

*Based on a 2000 Calorie diet

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.
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