You are here

Shrimp Jambalaya

American.Kitchen's picture
  Uncooked shrimp 1 Pound, cleaned (Fresh / Frozen)
  Canned tomatoes 20 Ounce (1 Can, No.2 Size)
  Cured ham slice 1 , diced
  Thyme sprig 1
  Chopped fresh parsley 1 Tablespoon
  Sugar 1 Teaspoon
  Chopped celery 1⁄2 Tablespoon
  Raw rice 2 1⁄2 Cup (40 tbs)
  Bay leaves 2
  Garlic 2 Clove (10 gm), finely chopped
  Onions 2 , finely chopped
  Lard 3 Tablespoon
  Cayenne pepper 1 Dash
  Salt To Taste
  Pepper To Taste

Melt the lard in a pot preferably of heavy iron or aluminum brown the onions and garlic, then add the ham.
Let the ham saute with the onions and garlic for 5 minutes, then add the tomatoes and let cook for 3 minutes.
Wash the rice thoroughly and place in the pot.
Add the shrimp or oysters and the bay leaves, thyme, parsley, celery, and seasonings, and let cook slowly about 45 minutes.
Salt and pepper to taste.

Recipe Summary

Difficulty Level: 
South American

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3286 Calories from Fat 706

% Daily Value*

Total Fat 79 g121%

Saturated Fat 27 g134.9%

Trans Fat 0.2 g

Cholesterol 879.6 mg293.2%

Sodium 3535.8 mg147.3%

Total Carbohydrates 450 g150.1%

Dietary Fiber 17.2 g68.7%

Sugars 17.2 g

Protein 187 g374.8%

Vitamin A 128.9% Vitamin C 182%

Calcium 62.8% Iron 153%

*Based on a 2000 Calorie diet

Shrimp Jambalaya Recipe