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Easy Jambalaya

  • Cooking time40 min
  • Prep time20 min
  • Recipe serves 6

Ingredients

  • 2 Tbsp. 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 cooked brown rice
  • 1/2 lb. uncooked jumbo shrimp , peeled, deveined and tails removed
  • 3/4 cup cubed cooked ham , 1/2-inch (1.5 cm)
  • 3/4 cup frozen green peas
  • 1/2 cup finely chopped green bell pepper
  • 2 tsp. dried oregano leaves
  • 1/2 tsp. dried thyme leaves , crushed
  • 1/2 tsp. hot pepper sauce **

Nutrition facts

Calories340.00
Total Fat7.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Cholesterol65 mg
Sodium620 mg
Total Carbs50.00 g
Dietary Fiber6.0 g
Sugars6.00 g
Protein17.00 g
Calcium8 %
Iron20.00 %
Omega-30.54 g
Omega-61.60 g
Vitamin C80.0 %
Vitamin A30.0 %

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease 13 x 9-inch (33 x 23-cm) baking dish; set aside.
  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.
  3. Turn rice mixture into prepared baking dish. Bake covered 30 minutes or until heated through.