New Orleans Jambalaya
- Number of Servings: 6
Ingredients
2 Tbsp butter or margarine2 Tbsp flour1 medium onion; finely chopped1 clove garlic; crushed1 can (14 oz) peeled whole tomatoes; undrained4 cups chicken broth1/4 tsp ground ginger1 pinch allspice1 tsp fresh thyme (or 1/2 tsp dried)1/4 tsp cayenne pepper1 dash hot pepper sauce1/2 cup long-grain white rice; uncooked2 lb.s med. shrimp; peeled, deveined2 green onions for garnish (optional
In a heavy saucepan or Dutch oven, melt butter and add flour. Stir to blend and cook over low heat until light brown. Add onion, garlic, and pepper and cook until soft. Add tomatoes and their juice, breaking up tomatoes with a fork or potato masher. Add chicken broth and mix well. Add ginger, allspice, thyme, cayenne, hot sauce, and salt. Bring to boil and boil rapidly for about 2 minutes, stirring constnatly. Add rice, stir well and cover pot. ook for 15--20 minutes, or until rice is tender and has absorbed most of the liquid. Cook until shrimp are pink and curled. Adjust sesonings if necessary and sprinkle with green onions, if desired before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MCKIMBER.
Number of Servings: 6
Recipe submitted by SparkPeople user MCKIMBER.
Nutritional Info Amount Per Serving
- Calories: 287.4
- Total Fat: 8.3 g
- Cholesterol: 241.5 mg
- Sodium: 1,392.5 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.6 g
- Protein: 39.2 g
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