Shrimp Jambalaya Recipe
One serving = 1 Protein, ½ Starch, 1 Vegetable, 1 Extra
5 oz (150 g) fresh shrimp, peeled and de-veined
½ cup (125 mL) white onion, chopped
½ green pepper, medium, chopped
1 garlic clove, minced
1 cup (250 mL) chicken broth, low-sodium
¼ tsp (1 mL) low-salt seasoning
⅛ tsp (0.5 mL) pepper, freshly ground
⅛ tsp (0.5 mL) thyme, ground
1 oz (30 g) ham, extra lean, diced
⅛ tsp (0.5 mL) oregano, dry
⅛ tsp (0.5 mL) basil, dry
⅛ tsp (0.5 mL) hot pepper sauce
1 bay leaf
1 tomato, small, seeded and chopped
Coat a saucepan with non-fat cooking spray and heat over medium heat. Add onion, pepper and garlic. Cook until tender.
Add shrimp. Cook until opaque and turning pink. Remove shrimp and vegetables from pan and set aside.
Add rice, chicken broth, salt, pepper, thyme, oregano, basil, ham, hot pepper sauce, bay leaf and tomato. Heat to boiling. Reduce heat. Cover and simmer until rice is tender.
Return shrimp and vegetables to saucepan. Cover again, and cook until heated through.