Shrimp Jambalaya

Recipe Ingredients

1/2 lb	227g / 8oz	Medium unpeeled shrimp
		Vegetable cooking spray
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	All-purpose flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green bell pepper
1/4 lb	113g / 4oz	Lower-salt lean ham - diced
2		Garlic - minced
2 1/2 cups	592ml	No-salt-added chicken broth
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Ground red pepper
14 1/2 oz	411g	No-salt-added whole tomatoes - (1 can)
		Undrained and chopped
1 cup	160g / 5.6oz	Long-grain white rice - uncooked

Recipe Instructions

Peel and devein shrimp; set aside.

Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.

Cook over medium-high heat 1-1/2 minutes or until brown, stirring constantly.

Add onion and the next 4 ingredients; saute 7 minutes or until tender.

Add chicken broth and next 7 ingredients; stir well, and bring to a boil.

Add rice; stir well.

Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Stir in shrimp; cover and cook 5 minutes or until shrimp is done.

Source:
Cooking Light, March 1995, page 108

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