Prep: 25 minutes
Cook: 20 minutes
Makes: 6 servings (about 7 cups)
1. Thaw shrimp, if frozen; set aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, ¼ teaspoon black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 333 | ||
Calories from Fat: 128 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 88.4mg | 27 % | |
Sodium 1195.3mg | 41 % | |
Potassium 320.8mg | 8 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 30g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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