JAMBALAYA WITH SHRIMP

Jambalaya With Shrimp image

This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

Provided by Jill

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
¼ cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined

Steps:

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 47.5 g, Cholesterol 189.9 mg, Fat 8.5 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 4.2 g, Sodium 353.3 mg, Sugar 3.5 g