Jambalaya

chef.tim.lee's picture

Sep. 23, 2011

Ingredients

Ham 1 Cup (16 tbs) , cut strips
Onion 1 Cup (16 tbs) , chopped
Green pepper 1/2 Cup (8 tbs) , cut into squares
Garlic 1 Clove (5 gm) , minced (medium sized)
Condensed tomato soup 1 Can (10 oz)
Water 2 Cup (32 tbs)
Raw rice 2/3 Cup (10.67 tbs)
Bay leaf 1 Medium
Tabasco sauce 1 Dash
Cooked shrimp 1 Cup (16 tbs)
Parsley 2 Tablespoon , chopped (for garnish)

Directions

MAKING

1) In a large skillet, heat oil. Add in the ham, onion, green pepper and garlic. Saute till the ham browns and the vegetables turn tender.

2) Stir in salad oil, condensed tomato soup, water, raw rice, bay leaf and tobasco sauce.

3) Allow the mixture to come to a boil.

4) Cover the skillet and cook on low heat for about 20 minutes. Stir often.

5) Lastly, add in the cooked shrimps. Continue cooking on low for 5 more minutes till the rice is cooked through and the shrimps have heated up.

SERVING

6) Serve the Jambalaya hot, garnished with chopped parsley leaves.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 252Calories from Fat 17

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 341 mg14.21%

Total Carbohydrates 39 g13%

Dietary Fiber 1 g4%

Sugars 7 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet