Brown Rice-Shrimp Jambalaya

Brown Rice-Shrimp Jambalaya
Photo by Karry Hosford


  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ teaspoon dried thyme
  • 4 garlic cloves, minced
  • ½ cup finely diced ham
  • ½ teaspoon black pepper
  • 1 ½ pounds medium shrimp, peeled and deveined
  • ¾ cup chopped green bell pepper
  • + 7 more ingredients
    • 2 teaspoons canola oil
    • 2 teaspoons dried parsley
    • 1 ½ cups uncooked long-grain brown rice
    • 2 cups finely chopped yellow onion
    • 4 cups fat-free, less-sodium chicken broth
    • 1 (10-ounce) can diced tomatoes and green chiles, undrained
    • ½ cup chopped celery

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, ham, and celery; sauté 5 minutes or until onion is tender. Add garlic; sauté 2 minutes.Stir in parsley and next 4 ingredients (parsley through tomatoes and green chiles). Bring to a boil; reduce heat, and simmer, uncove...

View full recipe at My Recipes


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