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My review
Jambalaya With Shrimp
Jill
"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."
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Ingredients
1 h servings 390 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 390 calories; 8.5 g fat; 47.5 g carbohydrates; 28.1 g protein; 190 mg cholesterol; 353 mg sodium. Full nutrition
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Reviews
Read all reviews 6989 Ratings
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Most helpful positive review
4/9/2002
Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham, I added pre-cooked skinless chicken thighs, scallops, and sweet italian sausa...
Most helpful critical review
9/24/2011
It needs WAY MORE seasoning... My rice didn't cook all the way through, but I did one and a half recipes, so it may not multiply well.
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4/9/2002
Excellent basic jimbalaya recipe. Easy to add additional ingredients if you wish. In addition to the shrimp and ham, I added pre-cooked skinless chicken thighs, scallops, and sweet italian sausa...
11/22/2005
Fantastic! This was my first time making jambalaya and I loved it. As per some of the reviews, it needed extra liquid for the rice, but since I didn't have extra broth, I just added water as n...
10/30/2001
I am from South Louisiana and I think that this dish needed some more flavor. Turned out bland and mushy.
2/27/2006
Tried it and absolutely loved it. The family has requested it again! Jill - you said there was a lot of room to mess with the recipe. It is great just like it is! Thanks for sharing this wit...
2/3/2005
My husband really enjoyed this, and surprisingly my kids did too. I am not a fan of Cajun food, but I ate it and it wasn't too spicy. I didn't have the ham on-hand, so I used 1 lb. beef smoked...
1/6/2004
I modified this recipe by using only 1 cup of rice, added 1/2 c celery and 1/2 red pepper to onions & butter. Then I added cajun seasoning, Lowery's seasoned salt, fresh oregano, fresh basil an...
9/23/2010
This was a "good recipe"..I cooked my rice first,then added it in step 2 along with the shrimp.I did't use ham, I used Kielbasa sliced. and added hot pepper flakes,I calculated for 8 servings. I...
3/10/2006
Delicious. I used 25-to-a-pound shrimp. I couldn't spend all that time peeling them without making use of the shells! So I put the shrimp shells in the chicken stock and added one more cup of...
8/29/2001
This is a easy and quick to assemble. I added Old Bay seasoning. Also used can tomatoes and frozen shrimp. Will make again.