You are here

Shrimp Jambalaya With Ham

admin's picture
  Spanish rice mix 12 Ounce (Two 6 Ounce Packages)
  Boiled ham slice 2 , cut into 1/2 inch cubes (3/4 Inch Thick)
  Butter 3 Tablespoon, melted
  Celery 2 Cup (32 tbs), chopped
  Scallions 1⁄2 Cup (8 tbs), snipped
  Green peppers 2 Cup (32 tbs), coarsely chopped
  Shrimp 1 1⁄2 Pound, cooked and deveined
  Seasoned salt 2 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Canned whole tomatoes 1 Pound, drained (1 Can)

Cook rice as directed.
Saute celery and green pepper in 2 tablespoons butter until tender.
Add scallions and ham.
Saute a few minutes longer.
Add remaining 1 tablespoon butter and shrimp.
Add seasoned salt and seasoned pepper.
Cook, tossing often, until shrimp are heated through.
Add tomatoes and heat.
Add shrimp-vegetable mixture to rice and toss lightly.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 125.7 mg41.9%

Sodium 1055.7 mg44%

Total Carbohydrates 35 g11.8%

Dietary Fiber 3.4 g13.6%

Sugars 2 g

Protein 20 g40.7%

Vitamin A 18.1% Vitamin C 58.4%

Calcium 8.9% Iron 21.8%

*Based on a 2000 Calorie diet

Shrimp Jambalaya With Ham Recipe