Directions:
- Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
- Add shrimp and cook until shrimp are pink, about 5 minutes.
- Remove shrimp mixture and reserve.
- Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
- Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
- Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
- Stir in the reserved shrimp and also the ham.
- Cover and cook until heated through.
- Remove bay leaf, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.03 Kcal (2228 kJ) | ||
| Calories from fat | 208.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.22g | 36% | |
|---|---|---|---|
| Cholesterol | 60.47mg | 20% | |
| Sodium | 2131.44mg | 89% | |
| Potassium | 395.63mg | 8% | |
| Total Carbs | 57.46g | 19% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 22.53g | 45% | |
| Vitamin C | 30.3mg | 50% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10.5mg | 58% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 153.64 Kcal (643 kJ) | ||
| Calories from fat | 60.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 36% | |
|---|---|---|---|
| Cholesterol | 17.46mg | 20% | |
| Sodium | 615.51mg | 89% | |
| Potassium | 114.25mg | 8% | |
| Total Carbs | 16.59g | 19% | |
| Sugars | 0.73g | 10% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 6.51g | 45% | |
| Vitamin C | 8.7mg | 50% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 3mg | 58% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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