SHRIMP JAMBALAYA
"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
JAMBALAYA WITH SHRIMP, CHICKEN, AND HAM
Make and share this Jambalaya With Shrimp, Chicken, and Ham recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
- Add the shrimp and cook until opaque, about 3 minutes per side.
- Remove from the pan and set aside.
- Add the chicken pieces and saute until browned, about 5 minutes.
- Remove from the pan and set aside with the shrimp.
- Cover and refrigerate until needed.
- Warm the remaining 2 tablespoons oil in the pan over med-high heat.
- Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
- Add the garlic and jalapeno and cook for 1 minute.
- To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
- Stir in the tomatoes, rice, broth, and a pinch of salt.
- Cover and cook in the oven until the rice is tender , about 45 minutes.
- Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
- Stir well, cover, and let stand until warmed through, about 5 minutes.
- Season to taste with salt and pepper.
- To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
- Cover and cook until the rice is tender, 3 hours on LOW.
- Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
- Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
- Season to taste with salt and pepper.
- Spoon into warmed bowls and serve at once.
Nutrition Facts : Calories 354.1, Fat 15.9, SaturatedFat 4.9, Cholesterol 70, Sodium 869.4, Carbohydrate 30.7, Fiber 2, Sugar 3, Protein 21.4
CHICKEN, SHRIMP, AND HAM JAMBALAYA
Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.
Provided by MrsJ492
Categories Healthy
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
- Sprinkle chicken evenly with salt, black pepper, and red pepper.
- Heat oil in a Dutch oven over medium heat.
- Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
- Remove chicken using a slotted spoon.
- Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
- Remove ham using a slotted spoon.
- Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
- Stir in ham and chicken.
- Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
- Add chicken broth and bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 20 minutes.
- Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
- Cover, reduce heat to medium-low, and simmer 15 minutes.
- Add Pico de Gallo.
- Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 416.6, Fat 9.4, SaturatedFat 2.1, Cholesterol 137.1, Sodium 980.1, Carbohydrate 48.1, Fiber 3.1, Sugar 4.7, Protein 33.6
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