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Shrimp Jambalaya With White Wine

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Shrimp
Interest: 
Quick

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