Ham & Shrimp Jambalaya

Ham & Shrimp Jambalaya

5 1
  • Preparation Time

    20 mins

  • Cooking Time

    40 mins

  • Recipe Serves

    6

Ingredients


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (796 mL.) diced tomatoes, drained (reserve 1/2 cup / 125 mL juice)
  • 5 cups (1.25 L) cooked brown rice
  • 1/2 lb. (225 g) uncooked jumbo shrimp, peeled, deveined and tails removed
  • 3/4 cup (175 mL) cubed cooked ham, 1/2-inch (1.5 cm)
  • 3/4 cup (175 mL) frozen green peas
  • 1/2 cup (125 mL) finely chopped green bell pepper
  • 2 tsp. (10 mL) dried oregano leaves
  • 1/2 tsp. (2 mL) dried thyme leaves, crushed
  • 1/2 tsp. (2 mL) hot pepper sauce**

Preparation

Step 1

Preheat oven to 375°F (190°C). Lightly grease 13 x 9-inch (33 x 23-cm) baking dish; set aside.

Step 2

Melt Becel® Buttery Taste margarine in large saucepan over medium heat and cook celery and onion, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in tomatoes and reserved juice and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Stir in remaining ingredients. Season, if desired, with ground black pepper.

Step 3

Turn rice mixture into prepared baking dish. Bake covered 30 minutes or until heated through.

Recipe Tip:

*Becel® Gold in Quebec.

**Use more or less according to taste.


Please see nutrition information for sodium content.

Nutritional Information:

Recipe : Ham & Shrimp Jambalaya
Recipe Serves : 6

1 servingAmount% Daily Value
Calories:340  
Total Fat:7 g 
Saturated Fat:1 g 
Trans Fat:0 g 
Cholesterol:65 mg 
Sodium:620 mg 
Total Carbs:50 g 
Dietary Fiber:6 g 
Sugars:6 g 
Protein:17 g 
Vitamin A: 30 %
Vitamin C: 80 %
Calcium: 8 %
Iron: 20 %
Omega-3:0.54 g 
Omega-6:1.6 g 
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