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Shrimp Jambalaya
1/4
cup oil
1 large onion, chopped
3 pieces celery, chopped
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon red pepper
1 can (8 oz) tomato sauce
3 cups water
1 1/2 cups raw rice
1 can (4 ½ oz) wet pack shrimp, drained (See NOTE)
2 tablespoons chopped parsley
Cook the first four ingredients over medium flame,
stirring for 15 minutes. Do not brown. Add the salt, red
pepper, tomato sauce and water. Cook down for 10 minutes
over medium flame. Add rice, shrimp and parsley after
removing from fire. Pour in 2 quart covered casserole and
bake at 350 degrees for 1 hour or until rice is done. Do not
stir or uncover during cooking.
NOTE: If you use 1 pound of raw cleaned shrimp instead of
canned shrimp, add with the tomato sauce when you cook it
down for 10 minutes.
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