Shrimp Jambalaya

By krystallondon

Be sure to use long-grain rice in this recipe. If you use a heartier rice such as short-grain brown rice, you will need to increase the cooking time, as it will take longer to cook. This recipe is a full meal, and is great leftover for lunch or another meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped finely
• 1 large red bell pepper, chopped
• 1/2 large green bell pepper, chopped
• 1/2 cup celery, chopped
• 1 small leek, chopped
• 1 (10 oz) can diced green chiles
• 1/2 pound fresh mushrooms, cleaned and sliced
• 5 cloves garlic, chopped
• 4 cups vegetable broth
• 1 1/2 cups long-grain brown rice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 (14.5 oz) stewed tomatoes with oregano and basil
• 1 pound medium-size shrimp, washed, peeled and deveined

Preparation

Step 1

Saute the onion, peppers, celery, leeks, chiles, and mushrooms in a Dutch oven over medium-high heat for 7 minutes, or until the vegetables are soft. Add the garlic and cook for another 2 minutes. Add the vegetable broth, rice, herbs and tomatoes. Bring to a boil and then reduce the hat to low. Cover and cook until the rice is tender, about 30 minutes. Add the shrimp and heat through.

Nutritional analysis per serving
268.68 calories, 7.01 g fat (23% calories from fat), 18.25 g protein, 33.81 g carbohydrate, 87.41 mg cholesterol, 1179.89 mg sodium