Shrimp Jambalaya

1/2		lb. shrimp
1		Vegetable cooking spray
1  tablespoon		Vegetable oil
1  tablespoon		Flour
1  cup		chopped onion
1  cup		chopped celery
1  cup		chopped green bell pepper
1/4  serving		lb. diced lean ham
2		garlic gloves minced
2-1/2  cups		chicken broth
1/4  cup		chopped fresh parsley
1  teaspoon		Dried thyme
1/2  teaspoon		Salt
1/2  teaspoon		basil
1/4  teaspoon		Pepper, black
1/8  teaspoon		Ground red pepper
14-1/2  ounces		crushed tomatoes
1  cup		long grain white rice

Tip: Click on the ingredient links to learn the nutritional information for all the Shrimp Jambalaya ingredients. The serving size for any ingredient in Shrimp Jambalaya may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Peel & devein shrimp. Set aside
Coat a lg. non stick skillet w/ cooking spray
Add the oil. & stir in flour
Cook over med-high heat 1 1/2 min or until brown, stirring constantly
Add onion & next 4 ingredients
Sauté until tender, add chicken broth, & next 7 ingredients, stir well & bring to a boil. Cover reduce heat & simmer 20 min. Stir in shrimp, cover & cook 5 min. Serve over cooked rice
Cook rice according to pkg directions