- Recipes Home
- Interest Groups
Shrimp Jambalaya Recipe
|Fresh shrimp/Three 5 ounce cans shrimp||1 1⁄2 Pound, cooked, shelled, cleaned|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Melted butter/Oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Crushed thyme||1⁄2 Teaspoon (Whole)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2007 Calories from Fat 506
% Daily Value*
Total Fat 57 g88.3%
Saturated Fat 30.3 g151.6%
Trans Fat 0 g
Cholesterol 1150.3 mg
Sodium 2133.4 mg88.9%
Total Carbohydrates 209 g69.7%
Dietary Fiber 17.6 g70.2%
Sugars 6.8 g
Protein 166 g332%
Vitamin A 141.2% Vitamin C 312.3%
Calcium 68.4% Iron 159.1%
*Based on a 2000 Calorie diet
Let stand 5 minutes; drain.
Cook green pepper, onion, and garlic in butter until tender.
Add remaining ingredients, except parsley and shrimp; cover.
Cook 25 to 30 minutes, until rice is tender; stir occasionally.
Add parsley and shrimp; heat.
Remove bay leaf.