"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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Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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.