Jambalaya With Shrimp

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 390 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 3 onions, chopped
• 2 pounds shrimp, peeled and deveined
• 2 cups uncooked white rice
• ¼ cup cooked ham, cut into strips
• 2 cups peeled and diced tomatoes
• 3 cups hot chicken broth

Recipe Instructions

Step 1

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.

Step 2

Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.