Shrimp Jambalaya Recipe
Ingredients
| Shrimp | 1 1/2 Pound, cooked, shelled | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/4 cup melted butter or oil | ||
| Tomatoes | 1 Can (10oz) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Pepper | 1 Dash | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
If using canned shrimp, drain; cover with ice water.
Let stand 5 minutes; drain.
Cook green pepper, onion, and garlic in butter until tender.
Add remaining ingredients, except parsley and shrimp; cover.
Cook 25 to 30 minutes, until rice is tender; stir occasionally.
Add parsley and shrimp; heat.
Remove bay leaf.
Let stand 5 minutes; drain.
Cook green pepper, onion, and garlic in butter until tender.
Add remaining ingredients, except parsley and shrimp; cover.
Cook 25 to 30 minutes, until rice is tender; stir occasionally.
Add parsley and shrimp; heat.
Remove bay leaf.
Chef
