EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4376/Shrimp_Jambalaya
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*
|
|
|
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
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/4376/Shrimp_Jambalaya