Brown Rice-Shrimp Jambalaya

Name: Brown Rice-Shrimp Jambalaya
Yield: 6 servings (serving size: about 1 2/3 cups)
Ingredients: 2 teaspoons canola oil; 2 cups finely chopped yellow onion; ¾ cup chopped green bell pepper; ½ cup finely diced ham; ½ cup chopped celery; 4 garlic cloves, minced; 2 teaspoons dried parsley; ½ teaspoon dried thyme; ½ teaspoon black pepper; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (10-ounce) can diced tomatoes and green chiles, undrained; 4 cups fat-free, less-sodium chicken broth; 1 ½ cups uncooked long-grain brown rice; 1 ½ pounds medium shrimp, peeled and deveined

4 Ratings
4 Reviews

"I moved to the South three years ago from New England and tried the first jambalaya recipe I read. It called for 1/4 cup bacon drippings and loads of cayenne pepper. Gradually, I devised my own recipe. It's my favorite way to pass off brown rice to my husband, who is a white-rice connoisseur. Non-seafood lovers can substitute cubed and browned chicken breast for the shrimp." -CL Reader

Recipe by Cooking Light March 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:

6 servings (serving size: about 1 2/3 cups)

Nutrition Info

Directions

Step 1
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, ham, and celery; sauté 5 minutes or until onion is tender. Add garlic; sauté 2 minutes.

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Step 2
Stir in parsley and next 4 ingredients (parsley through tomatoes and green chiles). Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add broth and rice; cover and simmer 30 minutes or until rice is tender. Add shrimp; cook 4 minutes. Let stand 5 minutes before serving.

Nutrition Facts

Per Serving:

393 calories; calories from fat 13%; fat 5.6g; saturated fat 1g; mono fat 2g; poly fat 1.8g; protein 33.4g; carbohydrates 50.8g; fiber 4.9g; cholesterol 178mg; iron 5mg; sodium 940mg; calcium 127mg.

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mandofan

10/15/2012

Excellent! This really does make a lot. Also, I added some cayenne and oregano.

tnotestine680

01/01/2012

Was pretty good, needed something so i added Cajun seasoning. Worth making again.

ttwood

06/13/2011

I followed the recipe exactly but my rice was crunchy too! I had to end up cooking it longer but other than that the dish had good flavor and was really very good! Thanks you :)

HiloFoodie

04/14/2011

This was good - I had to cook the dish an hour longer than stated to get the rice fully cooked and less soupy. I was using short grain though. I sub'd fresh herbs for the dried and added andouille sausage. A make again. Also a pleaser for my white rice loving family.

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Brown Rice-Shrimp Jambalaya

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Brown Rice-Shrimp Jambalaya

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Brown Rice-Shrimp Jambalaya

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Brown Rice-Shrimp Jambalaya