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Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce, too.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Analysis: 1-1/2 cups equals 397 calories, 10 g fat (5 g saturated fat), 135 mg cholesterol, 1,141 mg sodium, 54 g carbohydrate, 5 g fiber, 23 g protein.
Originally published as Shrimp Jambalaya in Weeknight Cooking Made Easy Annual 2005, p245
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 05, 2011 by lltooley
This is a good and easy recipe. The only shrimp I had were the jumbo ones so I cut them in half. It turned out just fine. I think next time I make it I might add some sausage just to add a little something. It seems like a recipe that would be easy to change things here and there to give it some variety. Try it!
Reviewed on Feb. 25, 2010 by nfhrjaot
It was very good. The only change I made was that I used beef broth because I did't have vegetable broth and it still came out good. I think it was more than 6 servings. Ther was a lot leftover.
Reviewed on Jan. 14, 2010 by linsvin
The creole seasoning and the cayenne pepper are right on. Any more and you would not be able to taste the other abundant flavors . Not sure on the uncooked long grain rice. After 45 minutes it still wasn't tender. Next time try the instant long grain rice.
Reviewed on Sep. 04, 2009 by Oksana
This sounds good but I think it should read 3 cups CHICKEN BROTH not 3 cups canola oil!!! love your recipes when stuck on a meal I always check out one of them to try... Loretta Dutka
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