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Shrimp Jambalaya
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 097 00
SHRIMP JAMBALAYA
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
352 cal
49 g
25 g
6g
100 mg
1792 mg
132 mg
Ingredient
Weight
Measure
Issue
SHRIMP,RAW,PEELED,DEVEINED
10 lbs
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
ONIONS,FRESH,CHOPPED
12 lbs
2 gal 1/2 qts
13-1/3 lbs
1-3/4 lbs
1 qts 2-5/8 cup
2-3/8 lbs
CELERY,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
5/8 oz
2 tbsp
GARLIC POWDER
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
26-1/2 lbs
3 gal
TOMATO PASTE,CANNED
1-1/2 lbs
2-1/2 cup
SALT
1-7/8 oz
3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
3-1/8 oz
1-1/4 cup
MARJORAM,SWEET,GROUND
1/3 oz
1/4 cup 1-2/3 tbsp
THYME,FRESH
2/3 oz
1/2 cup
OREGANO,CRUSHED
7/8 oz
1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
BAY LEAF,FRESH
1/4 oz
8 each
2 gal
CHICKEN BROTH
RICE,LONG GRAIN
8-1/2 lbs
1 gal 1-1/4 qts
HAM,COOKED,BONELESS
13 lbs
Method
1 Thoroughly rinse and drain shrimp. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Lightly spray steam jacketed kettle or stockpot with nonstick cooking spray. Stir-cook onions, peppers, and celery in a
steam-jacketed kettle or stock pot 8 to 10 minutes or until tender, stirring constantly.
3 Add tomatoes, chicken broth, tomato paste, basil, salt, marjoram, thyme, oregano, garlic powder, red pepper, and bay leaves to
cooked vegetables. Stir to blend. Bring to a boil. Reduce heat; simmer 10 minutes.
4 Add ham and rice to sauce mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 30 minutes or until rice is tender,
stirring occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add shrimp to sauce and rice mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 6 to 8 minutes or until shrimp is
just done. Do not overcook the shrimp. CCP: Internal temperature of the shrimp must reach 145 F. or higher for 15 seconds.
Remove the bay leaves. CCP: Hold for service at 140 F. or higher.



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Shrimp Jambalaya

Yield: 100 Portion: 1-1/2 Cups
Calories: 352 cal
Carbohydrates: 49 g
Protein: 25 g
Fat: 6g
Cholesterol: 100 mg
Sodium: 1792 mg
Calcium: 132 mg

Ingredient Weight Measure Issue
SHRIMP,RAW,PEELED,DEVEINED 10 lbs
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
ONIONS,FRESH,CHOPPED 12 lbs 2 gal 1/2 qts 13-1/3 lbs
CELERY,FRESH,CHOPPED 1-3/4 lbs 1 qts 2-5/8 cup 2-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
GARLIC POWDER 5/8 oz 2 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 26-1/2 lbs 3 gal
TOMATO PASTE,CANNED 1-1/2 lbs 2-1/2 cup
SALT 1-7/8 oz 3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3-1/8 oz 1-1/4 cup
MARJORAM,SWEET,GROUND 1/3 oz 1/4 cup 1-2/3 tbsp
THYME,FRESH 2/3 oz 1/2 cup
OREGANO,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
BAY LEAF,FRESH 1/4 oz 8 each
CHICKEN BROTH 2 gal
RICE,LONG GRAIN 8-1/2 lbs 1 gal 1-1/4 qts
HAM,COOKED,BONELESS 13 lbs

Method:
1 Thoroughly rinse and drain shrimp. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Lightly spray steam jacketed kettle or stockpot with nonstick cooking spray. Stir-cook onions, peppers, and celery in a
steam-jacketed kettle or stock pot 8 to 10 minutes or until tender, stirring constantly.
3 Add tomatoes, chicken broth, tomato paste, basil, salt, marjoram, thyme, oregano, garlic powder, red pepper, and bay leaves to
cooked vegetables. Stir to blend. Bring to a boil. Reduce heat; simmer 10 minutes.
4 Add ham and rice to sauce mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 30 minutes or until rice is tender,
stirring occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add shrimp to sauce and rice mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 6 to 8 minutes or until shrimp is
just done. Do not overcook the shrimp. CCP: Internal temperature of the shrimp must reach 145 F. or higher for 15 seconds.
Remove the bay leaves. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/shrimp_jambalaya.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence