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Shrimp Jambalaya With White Wine

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  Converted white rice 1 1⁄2 Cup (24 tbs)
  Canned diced peeled tomatoes 28 Ounce (1 Can)
  Dry white wine 3⁄4 Cup (12 tbs)
  Celery ribs 3 , chopped
  Onions 2 Medium, chopped
  Bell pepper 1 , chopped (Green / Yellow Colored)
  Canned quartered artichoke hearts 13 3⁄4 Ounce, rinsed and well drained (1 Can)
  Chopped fresh parsley 3 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Chopped fresh basil/1 teaspoon dried basil 1⁄4 Cup (4 tbs)
  Chopped cooked ham 1 Cup (16 tbs)
  Peeled deveined cooked shrimp 1 Pound

1. In a 3 1/2- or 4-quart electric slow cooker, mix together the rice, tomatoes with their liquid, wine, celery, onions, bell pepper, artichokes, parsley, garlic powder, cayenne, seasoned salt, and black pepper.
2. Cover and cook on the low heat setting 3 1/2 to 4 hours, or until the rice is tender but not sticky and mushy. Stir in the basil, ham, and shrimp. Cook, covered, 10 to 15 minutes longer, or until the ham and shrimp are hot.

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1862 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 925.5 mg308.5%

Sodium 4638.9 mg193.3%

Total Carbohydrates 243 g81.1%

Dietary Fiber 42.4 g169.4%

Sugars 50.7 g

Protein 155 g310.4%

Vitamin A 241.3% Vitamin C 560.6%

Calcium 128.8% Iron 199.2%

*Based on a 2000 Calorie diet

Shrimp Jambalaya With White Wine Recipe