Shrimp jambalaya #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; chopped |
| 1 | cup | Celery chopped; including leaves |
| ½ | cup | Green onions; chopped |
| 1 | can | (small) tomatoes; drained, reserve liquid |
| ½ | cup | Bell pepper; chopped |
| ½ | cup | Parsley; chopped |
| Bouillon cubes | ||
| 2 | cups | Raw rice |
| Salt & pepper to taste | ||
| 2 | Cloves garlic; chopped | |
Directions
Saut‚ onions in a small amount of oil until brown; add celery and bell pepper. Cook until tender. Set aside In another skillet, brown seasoned shrimp in a small amount of oil. Remove shrimp from skillet. Brown raw, washed rice in same oil (add more if necessary), stirring constantly. When brown, combine onion mixture, parsley, green onions, tomatoes, garlic and shrimp. Add tomato liquid and water to mixture. (Use about 1-½ cups liquid for each cup raw rice.) Add bouillon cubes, bring to a boil until most of the liquid is absorbed. Cover tightly. Simmer for 20 minutes to 30 minutes. If rice is too wet at the end of 30 minutes, remove cover and simmer for an additional 5 to 10 minutes. Delicious with a green salad.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .