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SHRIMP JAMBALAYA |
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| The original recipe came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
2 pounds large shrimp
3 T oil
3 T flour
1 lb Hillshire Smoked Sausage, chopped
1 medium onion, chopped
1 cup chopped celery
1 green pepper, chopped
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1 T garlic, minced
32 16 oz, Chicken Broth
1 can, Rotel tomatoes with chilies
1/2 cup chopped fresh parsley
1 t Cayenne pepper
Fluffy Rice
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| Procedures: |
Stir together oil and flour over medium heat, stirring constantly, 12-15 minutes until the roux is caramel-colored.
Add sausage, onion, celery, bell pepper and garlic and sauté 7 minutes or until veggies are tender.
Stir in chicken broth, Rotel tomatoes, parsley, and Cayenne pepper;
This is a good place to hold, if necessary.
Bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
Meanwhile, make the Fluffy Rice.
Cut the shrimp into bite sized pieces.
Add the shrimp, cover and cook until shrimp are pink.
Serve ove the rice.
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| Notes: |
2014-03-07: The sausage was browned first and the raw shrimp was added and cooked together.
They were then drained with the juices returned to the pan to sauté the veggies.
2 cups of chicken broth were added to reach the desired consistency.
2011-05-12: We changed the recipe to serve over fluffy rice instead of putting the rice into the casserole while cooking.
2011-08-05: Lyd reduced the rice from 2 cups to 1 cups as the dinner was too thick.
2010-11-03: We returned to uncooked shrimp, but it wasn't enough shrimp. We'll increase the shrimp from 1 pound to 2.
2010-05-29: We gave this a first try. The original recipe called for raw shrimp to be added in step 8 and cooked for 5 minutes; we used cooked shrimp. This served the three of us and we froze 5 additional single-servings.
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12/19/2014
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