|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy shrimp and rice jambalaya is filled with flavor. Smoked ham, herbs, and tomatoes make this a one-dish meal to remember. Add some crusty New Orleans French bread and a simple salad to make this dish a fabulous dinner.
- 1 cup coarsely chopped yellow onion
- 2 medium garlic cloves peeled and minced
- 1 cup chopped sweet green pepper
- 3/4 cup finely diced celery
- 4 tablespoons bacon drippings
- 3 tablespoons fresh minced parsley
- 6 oz smoked ham cut in 3/8-in cubes
- 1 large bay leaf; crumbled
- 1/2 teaspoon crumbled leaf thyme
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt (or to taste)
- 1 can tomatoes (1 lb, 14-oz)
- 1 can tomato sauce (8 oz)
- 1 3/4 cups cold water
- 1 3/4 cups uncooked converted rice
- 1 1/2 lb medium shrimp, raw, shelled, deveined
Set a large Dutch oven or saucepan -- not iron -- over moderate heat.
Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.
Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce, and water.
Simmer, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently.
Stir in the rice, cover the pot and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
Cover the pot and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
Taste the jambalaya and add the cayenne pepper and salt, if needed.