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Creole Shrimp Jambalaya


Creole Shrimp Jambalaya

4 tbsp. butter

1 medium white onion chopped

½ cup celery chopped

1 medium green pepper seeded and chopped

3 gloves garlic crushed

2 cups cubed cooked ham

2 tbsp. tomato paste

2 dried bay leaves

1 tbsp. fresh thyme chopped finely

¼ tsp. cayenne

¼ tsp. chili powder

⅛ tsp. all spice

½ tsp. salt

½ tsp. black pepper

1½ cups long grain white rice

1 540 ml can chunky stewed tomatoes

2 ½ cups chicken broth

1½ pounds fresh large shrimp peeled

1 tsp. paprika

½ cup finely chopped parsley

Melt butter in a large Dutch oven; add the onion, celery, green pepper and garlic and sauté over medium-high heat until tender and fragrant. Add the ham and cook until the ham browns slightly. Stir in the tomato paste and cook until the tomato paste takes on a darker hue.

Add all the seasonings then stir in the rice, add the stewed tomatoes and the chicken stock then bring to a boil, reduce to a simmer and cook for 25 minutes covered or until the rice is cooked. Place the shrimp on top of the rice, cover and continue cooking until the shrimp turn pink and are cooked through.

Sprinkle the paprika over the Jambalaya and fluff with a fork gently mixing it through out the Jambalaya.

Sprinkle the parsley on top and serve.

If you would like a lower carbohydrate option you can replace the long grain rice with quinoa. You can also add more spices if you prefer and can serve with hot sauce to spice it up more.

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