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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 16%
  • Fat: 6.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 19.7g
  • Carbohydrate: 53.1g
  • Fiber: 2.7g
  • Cholesterol: 79mg
  • Iron: 5mg
  • Sodium: 625mg
  • Calcium: 111mg

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

  1. Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.
  2. 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.
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