Shrimp Jambalaya

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.