Shrimp Jambalaya

Yield: 6 servings

Ingredients

1 Tablespoon olive oil

1 cup cubed fully cooked ham

3/4 cup chopped onion

1 clove garlic, minced

2 cups chicken broth

1 can (14 1/2 oz.) stewed tomatoes

2 Tablespoons minced fresh parsley

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon chili powder

1/8 teaspoon pepper

1 bay leaf

1 cup uncooked long grain rice

1 lb. (41-50 ct.) uncooked medium shrimp, peeled and deveined OR use precooked, peeled, deveined shrimp*

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Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 204.6

Calories From Fat: 45

Total Fat: 5.4g

Saturated Fat: 1.3g

Cholesterol: 128.2mg

Sodium: 829.8mg

Total Carbohydrates: 13.7g

Dietary Fiber: 1.2g

Sugars: 1.8g

Protein: 23.8g

Prepared using no salt added canned diced tomatoes and low sodium chicken broth.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley, thyme, salt, cayenne, chili powder, pepper and bay leaf. Bring to a boil.

Stir in rice. Reduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add uncooked shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving.

*If precooked shrimp is used, add shrimp, stir to combine, remove pan from heat and cover for 5 minutes before serving.

Note: Tails can be removed from shrimp prior to adding to the skillet, if desired.

Photo and food styling by Webstop

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