Shrimp Jambalaya Recipe


Health IndexAverageCuisine
Main Ingredient


 Butter/Margarine3 Tablespoon
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Diced cooked ham1⁄4 Pound
 Garlic2 Clove (10 gm), minced
 Chicken broth2 Cup (32 tbs)
 Tomatoes3 Large, chopped
 Parsley1⁄4 Cup (4 tbs), chopped
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Thyme1⁄4 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Bay leaf1
 Uncooked rice1 Cup (16 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)

Nutrition Facts

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


Heat butter in a large heavy skillet over low heat.
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.