Shrimp & Rice Jambalaya

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.8
  • Total Fat: 3.7 g
  • Cholesterol: 280.8 mg
  • Sodium: 400.7 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 33.8 g

View full nutritional breakdown of Shrimp & Rice Jambalaya calories by ingredient
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Submitted by: FAYBRO

Introduction

A quick meal using previously cooked rice and poached shrimp.

1 cup FF chicken broth may be substituted for instant chicken broth; add seasoning to taste
A quick meal using previously cooked rice and poached shrimp.

1 cup FF chicken broth may be substituted for instant chicken broth; add seasoning to taste

Number of Servings: 4

Ingredients

    1 cup tomato juice
    1 cup water
    1 envelope instant chicken broth and seasoning mix
    1 tsp. Worcestershire sauce
    Salt and pepper to taste
    1/2 bay leaf
    1-1/2 pounds poached, cleaned shrimp
    1/4 cup evaporated milk
    2 cups long grain brown rice

Directions

In saucepan, combine tomato juice, water, broth mix, onion flkaes, Worcestershire, salt, pepper and bay leaf. Cook until liquid is reduced almost to half. Stir in shrimp and milk and simmer gently, just enough to heat through. Pour equally into 4 bowls, each containing 1/2 cup of cooked rice.

Makes 4 dinner servings.

Number of Servings: 4

Recipe submitted by SparkPeople user FAYBRO.





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TAGS:  Fish | Dinner | Fish Dinner |

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