Shrimp Jambalaya

Yield:
6 servings

Ingredients:

  1. 1 can (14 1/2 oz.) stewed tomatoes
  2. 2 Tablespoons minced fresh parsley
  3. 1/2 teaspoon salt
  4. 1 cup cubed fully cooked ham
  5. 3/4 cup chopped onion
  6. 1 clove garlic, minced
  7. 1 Tablespoon olive oil
  8. 1/4 teaspoon dried thyme
  9. 2 cups chicken broth
  10. 1/8 teaspoon cayenne pepper
  11. 1/8 teaspoon chili powder
  12. 1/8 teaspoon pepper
  13. 1 bay leaf
  14. 1 cup uncooked long grain rice
  15. 1 lb. (41-50 ct.) uncooked medium shrimp, peeled and deveined OR use precooked, peeled, deveined shrimp*
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


TDS 3