Shrimp Jambalaya
Source of Recipe
Favorite Brand Name Recipes
List of Ingredients
- 3 tablespoons Crisco Stick or 3 tablespoons Crisco all vegetable shortening
- 1/4 pound diced cooked ham
- 3/4 cup chopped green bell pepper, divided
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup chopped green onion
- 1 clove garlic, minced
- 2 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1/4 cup minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon chili powder or ground red pepper
- 1/8 teaspoon black pepper
- 1 bay leaf
- 1 cup uncooked rice
- 3/4 pound medium cooked shrimp, peeled and deveined
Instructions
- Melt Crisco Shortening in a large heavy skillet over medium heat. Stir in ham, 1/2 cup bell pepper, onion, celery, green onions and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.
- Stir in chicken broth, tomatoes, parsley, salt, thyme, chili powder, pepper and bay leaf; cover and bring to a boil. Add rice gradually stirring with a fork.
- Cover and simmer for 20 minutes or until rice is tender. Mix in shrimp and remaining 1/4 cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf before serving.
- Makes 6 to 8 servings
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