Shrimp Jambalaya

By Charish

  • 3/4 cup chopped onion

  • 1/2 cup chopped celery

  • 1/4 chopped green bell pepper

  • 1 clove garlic, minced

  • 2 tbsp. Great Value butter or margarine (I use I Can't Believe It's Not Butter)

  • 2 cups cubed ham

  • 1 (14 1/2oz.) can diced tomatoes with basil, garlic and oregano (I use unsalted tomatoes diced and add my on seasings listed)

  • 1 (14-oz.) can chicken broth (reduced or no sodium)

  • 1 cup Great Value white rice

  • 1 cup water

  • 1/4 tsp. cayenne pepper (I usually sprinkle a small amount on food after served)

  • 1/4 tsp. to 1/2 tsp. ground black pepper

  • 1 lb. medium fresh shrimp, peeled and deveined (/i usually get the ones with no tails)

  • 1 tbsp. chopped fresh parsley

  1. In 4-quart Dutch oven cook onion, celery, bell pepper and garlic in butter until tender. Stir in ham, undrained tomatoes, broth, rice, water, cayenne pepper and black pepper. Bring to boiling, stirring accasionally; reduced heat. Cover and simmer 15 minutes.

  2. Stir in shrimp and parsley. Return to a simmer. Cook, uncovered, 7 to 10 minutes or until shrimp are opaque and rice is tender, stirring occasionally.

Nutritional Facts

Total Fat
7.1 g
Saturated Fat
1.8 g
142.7 mg
1041.1 mg
Total Carbohydrates
22 g
22 g
Dietary Fiber
1 g

dinner fish and seafood shrimp pepper ham pork omega 3 vitamin c stovetop main dish gluten free dairy free

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