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Shrimp Jambalaya With Ham

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
9

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