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Shrimp Jambalaya Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Cubed cooked ham||1 Cup (16 tbs) (Fully Cooked)|
|Water||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Quick cooking rice||1 Cup (16 tbs)|
|Frozen shelled shrimp||1 Pound (Medium Sized)|
Serving size: Complete recipe
Calories 1968 Calories from Fat 405
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 21.1 g105.6%
Trans Fat 0 g
Cholesterol 753.9 mg
Sodium 2208.2 mg92%
Total Carbohydrates 224 g74.7%
Dietary Fiber 15.3 g61%
Sugars 21.8 g
Protein 170 g339.6%
Vitamin A 63.6% Vitamin C 138.8%
Calcium 61.1% Iron 153.2%
*Based on a 2000 Calorie diet
Stir in flour, blending well.
Stir in undrained tomatoes, ham, water, bay leaves, thyme, salt, basil, red pepper, and pepper.
Stir in uncooked rice and shrimp.
Bring to boiling; reduce heat.
Cover and cook over medium heat, stirring frequently, for 10 to 15 minutes or till rice and shrimp are done.
Remove bay leaves.