CREOLE JAMBALAYA

Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

*** Explore more Creole Jambalaya Recipes »

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