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Shrimp And Rice Jambalaya With Chicken Seasoning

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  Tomato juice 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Instant chicken broth 1 Ounce (1 Envelope)
  Dehydrated onion flakes 1 Teaspoon
  Worcestershire 1 Teaspoon
  Bay leaf 1⁄2
  Poached cleaned shrimp 1 1⁄2 Pound
  Evaporated skimmed milk 1⁄4 Cup (4 tbs)
  Cooked enriched rice 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

In saucepan combine tomato juice, water, broth mix, onion flakes, Worcestershire, salt, pepper and bay leaf.
Cook until liquid is reduced almost to half.
Stir in shrimp and milk and simmer gently, just enough to heat through.
Pour equally into 4 bowls, each containing 1/2 cup rice.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1507 Calories from Fat 332

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 733.3 mg244.4%

Sodium 4743 mg197.6%

Total Carbohydrates 164 g54.6%

Dietary Fiber 12.2 g48.7%

Sugars 33.5 g

Protein 115 g230%

Vitamin A 99.8% Vitamin C 155.7%

Calcium 95.8% Iron 83.7%

*Based on a 2000 Calorie diet

Shrimp And Rice Jambalaya With Chicken Seasoning Recipe