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SHRIMP JAMBALAYA
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| This original recipe came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
1 pound large shrimp
3 T oil
3 T flour
.5 lb cooked ham, diced
1 medium onion, chopped
1 cup chopped celery
1 cup green pepper, chopped
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4 garlic cloves, minced
2 14.5oz cans, Chicken Broth
1 14.5oz can, Cajun-style stewed tomatoes
1/2 cup chopped fresh parsley
1.5 t Creole Seasoning
1/2 t ground red pepper
2 cups uncooked long-rain rice
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| Procedures: |
- Peel shrimp and devein.
- Stir together oil and flour over medium heat, stirring constantly, 12-15 minutes until roux is caramel-colored.
- Add ham, onion, celery, bell pepper and grlic and saute 7 minutes or until veggies are tender. Stir in chicken broth, stewed tomatoes, parsley, Creole seasoning and red pepper; bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes or until rice is tender.
- Stir in shrimp, cover and cook 5 more minutes or until shrimp turn pink.
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| Notes: |
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2010-05-29: We're giving this a first try.
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