Thursday, July 5, 2012

July 5- Shrimp Jambalaya

An easy, one-pot dish of warm comfort. Scrumptious. 

Shrimp Jambalaya
1 medium onion, chopped
1 bell pepper, chopped
3 tbsp butter or margarine, cubed
3 cups vegetable broth
1 lb cooked shrimp, peeled 
1 1/2 cups uncooked, long grain rice
2 tsp Creole seasoning
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
2 14.5 oz cans of diced tomatoes, drained
1 1/2 cups frozen peas

1. In a large skillet, saute onion and bell pepper in butter until tender. 
2. Add broth and rice, Creole seasoning, Worcestershire sauce, and cayenne pepper to the skillet and bring to a boil. Once you've reached a boil, reduce heat to low and cover. Cook 15-20 minutes or until rice is tender. 
3. Stir in tomatoes, shrimp, and peas. Heat through. 

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