This classic New Orleans recipe, featuring shrimp, ham, tomatoes, vegetables and savory rice will make for a pleasing dinner that's on the table in just an hour!
cost per recipe: $15.05
The price is determined by the national average.
tablespoons vegetable shortening
medium onion, chopped (about 1/2 cup)
cup chopped green onion
medium green pepper, chopped (about 3/4 cup)
stalk celery, chopped (about 1/2 cup)
pound cooked ham, diced
clove garlic, minced
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (14.5 ounces) diced tomatoes
cup minced fresh parsley
teaspoon ground black pepper
teaspoon dried thyme, crushed
teaspoon chili powderor ground red pepper
cup uncooked long grain white rice
pound medium cooked shrimp, peeled and deveined
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the vegetables are tender, stirring often.
Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.