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Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya, by , is from The Wood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katherine Ellegood

Category:
Category:

Ingredients:  
Ingredients:  
lb shrimp, peeled and deveined
Cooking spray
1 tbs olive oil
1 tbs flour
1 cup each onion, celery, green pepper - chopped
lb lean ham or bacon
2 garlic cloves
2 1.2 cups chicken broth
cup copped parsley
cup chopped parsley
1 tsp thyme
tsp each salt and basil
tsp black pepper
⅛ tsp red pepper
1 14 oz undrained chopped tomatoes
1 cup long grained white rice

Coat a skillet with spray. Add oil. Heat, then add flour and cook a minute or two.

Add onions, celery, green pepper, ham and garlic. Cook until tender. Add the rest of the ingredients, except the rice and shrimp, and bring to a boil.

Add rice and stir. Cover, reduce heat and cook until rice is done, about 20 minutes.

Add shrimp and cook 5 minutes, until done.

Directions:
Directions:
Coat a skillet with spray. Add oil. Heat, then add flour and cook a minute or two.

Add onions, celery, green pepper, ham and garlic. Cook until tender. Add the rest of the ingredients, except the rice and shrimp, and bring to a boil.

Add rice and stir. Cover, reduce heat and cook until rice is done, about 20 minutes.

Add shrimp and cook 5 minutes, until done.

 

 

 

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