Shrimp And Rice Jambalaya Recipe
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Ingredients
1 cup tomato juice
1 cup water
1 envelope instant chicken broth and seasoning mix
1 teaspoon dehydrated onion flakes
1 teaspoon Worcestershire
Salt and pepper
1/2 bay leaf
1 1/2 pounds poached, cleaned shrimp
1/4 cup evaporated skimmed milk
2 cups cooked enriched rice
Directions
In saucepan combine tomato juice, water, broth mix, onion flakes, Worcestershire, salt, pepper and bay leaf.
Cook until liquid is reduced almost to half.
Stir in shrimp and milk and simmer gently, just enough to heat through.
Pour equally into 4 bowls, each containing 1/2 cup rice.
Cook until liquid is reduced almost to half.
Stir in shrimp and milk and simmer gently, just enough to heat through.
Pour equally into 4 bowls, each containing 1/2 cup rice.
