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: For nutritional information on all the ingredients in Shrimp Jambalaya just click on each ingredient name. Then adjust the serving size for any Shrimp Jambalaya ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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