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Shrimp Jambalaya Recipe
|Cooked shelled shrimp||1 Pound|
|Uncooked rice||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Crushed thyme||1⁄2 Teaspoon (Whole)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Melted margarine||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Can (10 oz)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1512 Calories from Fat 395
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 537.1 mg22.4%
Total Carbohydrates 181 g60.4%
Dietary Fiber 12.3 g49.3%
Sugars 14.3 g
Protein 92 g184%
Vitamin A 112.3% Vitamin C 280.2%
Calcium 20.1% Iron 39.4%
*Based on a 2000 Calorie diet
Add remaining ingredients except shrimp and parsley.
Cover and cook for 25 -30 minutes or until rice is tender; stir occasionally.
Add parsley and shrimp; heat.
Remove bay leaf.