Shrimp Jambalaya
Ingredients
- 3 Tbsp olive oil
- 2 cups sliced onions
- Salt & Pepper, to taste
- 4 cups chicken, beef, vegetable, or shrimp stock
- 2 Tbsp minced garlic
- 1/2 tsp cayenne
- 2 tsp fresh thyme leaves, several sprigs fresh thyme, or 1 tsp dried thyme
- 2 cups peeled, seeded, and chopped tomatoes (canned are fine, drain first)
- 2 cups long-grain rice
- 2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
- minced fresh parsley or cilantro leaves for garnish
- 2 cups diced bell pepper, preferably red or yellow
Instructions
place the olive oil in a medium to large casserole and turn the heat to medium-high. Add the onions and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, unitl the onion softens and just begins to brown, about 10 minutes. Warm
Stir in the garlic, cayenne, and thyme, and stir for about 30 seconds. Add the tomatoes and turn the heat to medium-high. Cook, stirring, for 5 minutes or until the tomatoes begin to break up.
Stir in the rice, then the stock. Bring to a boil, turn the heat to medium, and cook, uncovered, stirring occasionally, until the rice is tender and the liquid just about absorbed, 20 to 30 minutes.
Add the shrimp and stir. cook 2 or 3 minutes then raise the heat if necessary to cook off the remaining liquid. Garnish and serve.
Comments (0)
No comments yet. Be the first to comment!