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Shrimp Jambalaya

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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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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2360 Calories from Fat 708

% Daily Value*

Total Fat 79 g121.9%

Saturated Fat 33.8 g169.2%

Trans Fat 0 g

Cholesterol 994.6 mg331.5%

Sodium 2359.3 mg98.3%

Total Carbohydrates 221 g73.8%

Dietary Fiber 14 g55.9%

Sugars 20.5 g

Protein 187 g374.6%

Vitamin A 64.1% Vitamin C 140.1%

Calcium 64.6% Iron 167.6%

*Based on a 2000 Calorie diet

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Shrimp Jambalaya Recipe