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. 

4.Enjoy!