Pork Shrimp Jambalaya Recipe
Ingredients
| Ham/Bacon | 1⁄4 Pound, cut into small pieces | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Onion | 1 , finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Green pepper | 1 , finely chopped | |
| Hot peppers | To Taste | |
| Bay leaves | 2 | |
| Thyme | 1⁄2 Teaspoon | |
| Parsley flakes/Fresh parsley | 2 Teaspoon | |
| Canned tomatoes | 1 Pound (1 Can) | |
| Canned tomato paste | 6 Ounce (1 Can) | |
| Uncooked shrimp | 2 Pound, cleaned | |
| Cooked rice | 2 Cup (32 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1590 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 1078.3 mg359.4%
Sodium 6495.3 mg270.6%
Total Carbohydrates 198 g65.9%
Dietary Fiber 26.6 g106.4%
Sugars 32.1 g
Protein 190 g380.9%
Vitamin A 160.6% Vitamin C 385.9%
Calcium 66.1% Iron 161.7%
*Based on a 2000 Calorie diet
Directions
Add bay leaves, thyme, parsley, tomatoes, tomato paste and salt and pepper to taste.
Bring to a boil.
Add shrimp and cook for about 20 to 30 minutes.
To serve, toss cooked rice and shrimp mixture together.
Chef
