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Shrimp Jambalaya

Diet.Chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Canned stewed tomatoes 16 Ounce (1 Can)
  Cubed cooked ham 1 Cup (16 tbs) (Fully Cooked)
  Water 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Dried thyme 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Ground red pepper 1⁄4 Teaspoon
  Pepper 1 Dash
  Quick cooking rice 1 Cup (16 tbs)
  Frozen shelled shrimp 1 Pound (Medium Sized)
Directions

In saucepan cook onion, green pepper, and garlic in butter or margarine till tender.
Stir in flour, blending well.
Stir in undrained tomatoes, ham, water, bay leaves, thyme, salt, basil, red pepper, and pepper.
Stir in uncooked rice and shrimp.
Bring to boiling; reduce heat.
Cover and cook over medium heat, stirring frequently, for 10 to 15 minutes or till rice and shrimp are done.
Remove bay leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Quick

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