Wild Rice Jambalaya
Source of Recipe
Dr. Gabe Mirkin's Good Food Book
List of Ingredients
1 pound shrimp
3 cups prepared bouillon (low sodium)
1 bay leaf
1 tbl. Cajun spice
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 cups canned Italian plum tomatoes undrained, chopped
1 bunch green onions, chopped
1/4 cup chopped Italian parsley
fresh ground black pepper
Tabasco Sauce (optional) Recipe
Peel the shrimp, reserving the shells. Set the shrimp aside. Add the shrimp shells, bouillon, bay leaf and Cajun spice blend to the pot, bring to a boil, and simmer 10-15 minutes while chopping the vegetables. Strain the bouillon and return it to the pot; discard the shrimp shells. Add the onion, green pepper, celery, garlic, tomatoes and rice to the bouillon and simmer, covered, for 45 minutes or until the rice is tender. Stir in the shrimp, green onions, and parsley, and cook 3-4 minutes, or until the shrimp is pink and firm. Serve with ground pepper and Tabasco Sauce to taste.
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