Shrimp Jambalaya

• 1/2 pound medium unpeeled shrimp
• Vegetable cooking spray
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/4 pound lower-salt, lean ham, diced
• 2 garlic cloves, minced
• 2 1/2 cups no-salt-added chicken broth
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 cup long-grain white rice, uncooked

1. Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.
2. Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; saute 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.

shrimp, vegetable cooking spray, vegetable oil, flour, onion, celery, green bell pepper, lowersalt, garlic, nosalt, parsley, thyme, salt, basil, black pepper, ground red pepper, salt, longgrain white rice

Taken from www.myrecipes.com/recipe/shrimp-jambalaya-0 (may not work)