Dinner

Quick and Easy Shrimp Jambalaya is for Dinner.

Quick and Easy Shrimp Jambalaya takes 5 minutes to prepare.

Quick and Easy Shrimp Jambalaya takes 25 minutes to cook.

Quick and Easy Shrimp Jambalaya makes 4 servings.

The ingredients for Quick and Easy Shrimp Jambalaya are:

Rice:
15 oz Swanson Reduced Sodium Beef Broth
1 cup Jasmati Rice, uncooked
1 tbsp Garlic, Minced,
1 dash Salt
2 Bay leaves dried
1 tsp Extra Virgin Olive Oil

Jambalaya:
1 Yellow, red, green or orange Bell Pepper
1/2 cup, chopped Onions, raw
3/4 cup, finely chopped celery
1 tbsp Extra Virgin Olive Oil
1 tbsp Garlic, Minced,
1 dash of salt
1 dash of black pepper
1 tbsp Bacon grease
1 lb Shrimp, raw, peeled, deveined
1 tsp Paprika (smoked if available)
1 dash Salt
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
2 small cans (~5.5 oz) V8 spicy hot
1 tbsp finely chopped or dried parsley

Here is how you make Quick and Easy Shrimp Jambalaya:

Combine Rice ingredients in a pan and bring to boil. Stir once. Cover with a tight lid and reduce heat to low. Simmer covered for 20 minutes.While rice is simmering, cook on medium heat in a skillet or dutch oven, the celery, bell pepper, onions, dash of salt and pepper, olive oil and bacon grease until celery, onions and peppers are translucent.Add shrimp and spices. Cook shrimp until it is pink. Add 2 cans of V8 Spicy Hot and bring to a light boil. Add cooked rice, removing bay leaves. Stir well. It should thicken in about 2 minutes. Garnish with parsley, fresh or dried, and give a final stir. It is ready to serve.Serving Size:?serves about 4

The nutritional information for Quick and Easy Shrimp Jambalaya is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 380.8

• Total Fat: 10.0 g
• Cholesterol: 175.3 mg
• Sodium: 2,117.6 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 2.8 g
• Protein: 38.6 g