Shrimp Jambalaya

This shrimp version of the classic Creole dish combines cooked rice with tomatoes, garlic, bell pepper, onion, celery and a little bit of chopped ham for a spicy one-dish meal. 

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 356
Caloriesfromfat 16 %
Fat 6.4 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 2.3 g
Protein 19.7 g
Carbohydrate 53.1 g
Fiber 2.7 g
Cholesterol 79 mg
Iron 5 mg
Sodium 625 mg
Calcium 111 mg

Ingredients

1/2 pound medium unpeeled shrimp
Vegetable cooking spray
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1/4 pound lower-salt, lean ham, diced
2 garlic cloves, minced
2 1/2 cups no-salt-added chicken broth
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup long-grain white rice, uncooked

Preparation

Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.

Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.

Note:

Elizabeth J. Taliaferro,

March 1995