Directions:
- Heat oil in a 6qt. pot with a lid over medium heat. Add onion, celery and green pepper. Cover and Saute until softened, stiring occasionally. Add garlic and cook 2 to 3 minutes longer. Drain tomatoes, saving juice, and add tomatoes to vegetables along with parsley, thyme, salt, pepper and cayanne. Stir well and cook a few minutes.
- Combine drained tomato juice with Worcestershire and enough broth to make 2 cups. Add to pot and bring to a boil. Add rice. Cover, reduce heat and simmer 20 minutes. Remove cover, stir well and add shrimp and ham. Cover and cook 5 to 10 minutes, until shrimp and ham are heated through. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.35 Kcal (1634 kJ) | ||
| Calories from fat | 97.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 17% | |
|---|---|---|---|
| Cholesterol | 112.62mg | 38% | |
| Sodium | 1043.3mg | 43% | |
| Potassium | 648.28mg | 14% | |
| Total Carbs | 44.62g | 15% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 27.39g | 55% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 2mg | 11% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 125.23 Kcal (524 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 17% | |
|---|---|---|---|
| Cholesterol | 36.13mg | 38% | |
| Sodium | 334.71mg | 43% | |
| Potassium | 207.98mg | 14% | |
| Total Carbs | 14.31g | 15% | |
| Sugars | 1.7g | 21% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 8.79g | 55% | |
| Vitamin C | 8mg | 42% | |
| Iron | 0.7mg | 11% | |
| Calcium | 33.4mg | 10% | |
* 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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