Shrimp & Ham Jambalaya
This classic New Orleans recipe, featuring shrimp, ham, tomatoes, vegetables and savory rice will make for a pleasing dinner that's on the table in just an hour!
Ingredients
3 tablespoons vegetable shortening
1 medium onion, chopped (about 1/2 cup)
0.333 cup chopped green onion
1 medium green pepper, chopped (about 3/4 cup)
1 stalk celery, chopped (about 1/2 cup)
0.25 pound cooked ham, diced
1 clove garlic, minced
2 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes
0.25 cup minced fresh parsley
0.125 teaspoon ground black pepper
0.25 teaspoon dried thyme, crushed
0.125 teaspoon chili powderor ground red pepper
1 bay leaf
1 cup uncooked long grain white rice
0.75 pound medium cooked shrimp, peeled and deveined
1 medium onion, chopped (about 1/2 cup)
0.333 cup chopped green onion
1 medium green pepper, chopped (about 3/4 cup)
1 stalk celery, chopped (about 1/2 cup)
0.25 pound cooked ham, diced
1 clove garlic, minced
2 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes
0.25 cup minced fresh parsley
0.125 teaspoon ground black pepper
0.25 teaspoon dried thyme, crushed
0.125 teaspoon chili powderor ground red pepper
1 bay leaf
1 cup uncooked long grain white rice
0.75 pound medium cooked shrimp, peeled and deveined
Instructions
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the vegetables are tender, stirring often.
Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.
Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.
Shrimp & Ham Jambalaya
This classic New Orleans recipe, featuring shrimp, ham, tomatoes, vegetables and savory rice will make for a pleasing dinner that's on the table in just an hour!
Directions
Print
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the vegetables are tender, stirring often.Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.
Ingredients
3 tablespoons vegetable shortening1 medium onion, chopped (about 1/2 cup)0.333 cup chopped green onion1 medium green pepper, chopped (about 3/4 cup)1 stalk celery, chopped (about 1/2 cup)0.25 pound cooked ham, diced1 clove garlic, minced2 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes0.25 cup minced fresh parsley0.125 teaspoon ground black pepper0.25 teaspoon dried thyme, crushed0.125 teaspoon chili powderor ground red pepper1 bay leaf1 cup uncooked long grain white rice0.75 pound medium cooked shrimp, peeled and deveined
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