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Shrimp Jambalaya Recipe
2 lbs. raw peeled shrimp
1 clove garlic finely chopped
2 cups raw rice
1/4 cup parsley finely chopped
3 cups water
1/2 cup onion tops finely chopped
3 tbs. oil
1- 14 oz. can stewed tomatoes
1/2 bell pepper
1- 6 oz. can tomato sauce
2 tbs. flour
1/8 tsp. cayenne pepper
1 1/2 cups onions finely chopped
1/4 tsp salt
1 cup celery finely chopped
Heat oil and flour, cooking slowly and stirring constantly until golden brown. Add onions,celery, bell pepper and garlic. Cook slowly until transparent, stirring often, then add stewed tomatoes and tomato sauce and
let cook until oil rises to the top. Stir in raw rice, raw shrimp and 3 cups water. Cook covered over very low heat until rice is tender about 20 or 30 minutes. Add more oil or water if mixture appears to be too dry.
At the very end when cooked stir in parsley and onion tops. Makes 4 to 5 servings
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