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Shrimp Jambalaya Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Diced cooked ham||1⁄4 Pound|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||2 Cup (32 tbs)|
|Tomatoes||3 Large, chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Cayenne pepper||1⁄8 Teaspoon|
|Uncooked rice||1 Cup (16 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1366 Calories from Fat 337
% Daily Value*
Total Fat 42 g65.3%
Saturated Fat 25.5 g127.4%
Trans Fat 0 g
Cholesterol 176.8 mg
Sodium 2982.7 mg124.3%
Total Carbohydrates 200 g66.6%
Dietary Fiber 19.5 g77.9%
Sugars 25.7 g
Protein 53 g106.6%
Vitamin A 235.7% Vitamin C 380.2%
Calcium 31.4% Iron 63.3%
*Based on a 2000 Calorie diet
Stir in onion, green onion, green pepper, celery, ham, and garlic.
Cook over medium heat about 5 minutes, or until onion is tender, stirring occasionally.
Stir in chicken broth, tomatoes, parsley, salt, pepper, thyme, cayenne pepper, and bay leaf; cover and bring to boiling.
Add rice gradually, stirring with a fork.
Simmer, covered, 20 minutes, or until rice is tender.
Mix in shrimp and remaining green pepper.
Simmer, uncovered, about 5 minutes longer.