Shrimp Jambalaya

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  • 30|min prep time
  • 30|min total time
  • 14 ingredients
  • 6 servings

1
tablespoon margarine or butter
3
stalks celery, chopped
1
medium onion, chopped
1
small green bell pepper, chopped
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
2
cups uncooked instant rice
3
large tomatoes, coarsely chopped (about 3 cups)
1/4
cup chopped fresh parsley
1/2
teaspoon dried thyme leaves
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
1
lb. shelled, deveined, cooked medium shrimp

Directions

  1. 1 Melt margarine in nonstick Dutch oven or large nonstick saucepan over medium-high heat. Add celery, onion and bell pepper; cook 5 minutes, stirring occasionally.
  2. 2 Stir in all remaining ingredients except shrimp. Bring to a boil. Reduce heat; simmer 8 minutes.
  3. 3 Add shrimp; cook 2 minutes or until shrimp are thoroughly heated. To serve, spoon into 6 individual shallow bowls.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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