Prize-winning Creole Jambalaya
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun, Misc | 8 | Servings |
INGREDIENTS
| 3/4 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped green pepper |
| 2 | Garlic cloves, minced | |
| 2 | T | Butter or margarine |
| 2 | c | Cubed fully cooked ham |
| 1 | Tomatoes with liquid, cut | |
| up 28 oz. | ||
| 1 | Condensed beef broth | |
| 10 1/2-oz. | ||
| 1 | c | Uncooked long grain white |
| rice | ||
| 1 | c | Water |
| 1 | t | Sugar |
| 1 | t | Dried thyme |
| 1/2 | t | Chili powder |
| 1/4 | t | Pepper |
| 1 1/2 | lb | Fresh or frozen uncooked |
| shrimp peeled & deveined | ||
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Source: Country magazine (Aug. 1993) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 46.9mg
Sodium: 977.4mg
Potassium: 329.6mg
Carbohydrates: 10.9g
Fiber: 1.1g
Sugar: 2.8g
Protein: 12.6g