Shrimp Jambalaya Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Chopped green bell pepper | 1/3 Cup (16 tbs) | |
| Chopped red bell pepper | 1/3 Cup (16 tbs) | |
| Garlic | 1 Tablespoon, minced | |
| Chopped tomato | 1 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Up to 1/8 teaspoon cayenne pepper, to taste | ||
| 2 cups 99% Fat-Free Chicken Stock | ||
| 1 cup uncooked long-grain white rice | ||
| Medium shrimp | 4 Ounce, deveined | |
Directions
Combine the onion, bell peppers, and garlic in a deep sided non stick frying pan.
Cook for about 5 minutes over medium heat, stirring frequently, until the onion begins to turn golden.
Stir in the tomato, thyme, and cayenne pepper.
Add the stock, raise the heat to medium, and bring to a boil.
Add the rice and shrimp.
Cover, reduce the heat to low, and simmer for 20 minutes.
Serve hot.
Cook for about 5 minutes over medium heat, stirring frequently, until the onion begins to turn golden.
Stir in the tomato, thyme, and cayenne pepper.
Add the stock, raise the heat to medium, and bring to a boil.
Add the rice and shrimp.
Cover, reduce the heat to low, and simmer for 20 minutes.
Serve hot.
Chef
