Shrimp Jambalaya Recipe
Servings: 10
Ingredients
- 1 lg. onion, minced, about 1 c.
- 1 med. green pepper, minced, about 1 c.
- 2 cloves garlic, finely minced
- 3 tbsp. olive or possibly vegetable oil
- 2 pound shrimp
- 1 c. uncooked reg. rice
- 1 tbsp. vegetable oil
- 2 c. chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1/8 teaspoon red pepper sauce
- 2 bay leaves, crushed
- 2 (16 ounce.) whole tomatoes, undrained
- 1/2 pound cubed fully cooked, smoked ham, about 1 1/2 c.
- 1 pound scallops, if available
Directions
- Cook and stir onion, green pepper, garlic and 2 Tbsp. of the oil in Dutch oven over low heat for 3 min. Add in shrimp and scallops. Cook stirring frequently, till shrimp is pink, about 5 min. Remove shrimp mix; reserve.
- Cook rice in 1 Tbsp. oil in Dutch oven over medium high heat, stirring frequently, till rice is light brown, about 10 min. Stir in chicken broth, salt, pepper, thyme, pepper sauce, bay leaf and tomatoes. Heat to boiling; reduce heat. Cover and simmer till rice is tender, about 15 min. Stir in shrimp mix and the ham. Cover and cook till shrimp, scallops, and ham are warm. Yields 8 servings.
- Corn muffins go well with this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 69 | 25% |
| Total Fat 7.71g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 153mg | 51% |
| Sodium 521mg | 22% |
| Potassium 611mg | 17% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.01g | 2% |
| Protein 28.85g | 46% |
