Shrimp Jambalaya

You'd never know this jambalaya was easy on calories and fat by tasting
it! Big on flavor and quick to put together, think of this recipe
whenever shrimp is on the menu.

Shrimp Jambalaya
from Crisco® Collection

Prep Time: 25 min.
Cook Time: 35 min.

3 tablespoons Crisco® All-Vegetable shortening *or* CRISCO Stick
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped green onion
1 medium green pepper, chopped (about 3/4 cup)
1 stalk celery, chopped (about 1/2 cup)
1/4 pound cooked ham, diced
1 clove garlic, minced
2 cups Swanson® Chicken Stock
1 can (14.5 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon chili powder *or* ground red pepper
1 bay leaf
1 cup *uncooked* regular long-grain white rice
3/4 pound medium cooked shrimp, peeled and deveined

1. Heat the shortening in a 12-inch skillet over medium heat. Add
the onion, green onion, *1/2 cup* green pepper, celery, ham, and garlic
and cook for 5 minutes or until the onion is tender, stirring often.

2. Stir the stock, tomatoes, parsley, black pepper, thyme, chili powder
and bay leaf in the skillet and heat to a boil. Stir in the rice.
Reduce the heat to low. Cover and cook for 20 minutes or until the rice
is tender.

3. Stir in the shrimp and remaining green pepper. Cook for 5 minutes or
until the mixture is hot and bubbling. Remove and discard the bay leaf
before serving.

Makes: 6 servings (about 1 1/4 cups each).

Kitchen Clip
Bite-size pieces of boneless, skinless chicken breast or thighs make a
good substitute for the shrimp. Cook the chicken along with the onion,
then follow the recipe as directed.
Received on Fri Jun 25 20:15:46 2010