Shrimp Jambalaya Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 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 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Cayenne pepper | 1⁄8 Teaspoon | |
| Bay leaf | 1 | |
| Uncooked rice | 1 Cup (16 tbs) | |
| Chopped green pepper | 1⁄4 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 mg58.9%
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
Directions
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.
Chef
