Jambalaya With Shrimp

Jambalaya With Shrimp This Creole rice dish is a quick, lower fat version of an old favorite. I’ve had this recipe for many years, but have modified it for my family’s tastes. You can do the same. There’s a lot of room for creativity here.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

  • In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.

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  • Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Per Serving: 390 calories; protein 28.1g; carbohydrates 47.5g; fat 8.5g; cholesterol 189.9mg; sodium 353.3mg.