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Shrimp Jambalaya Recipe

Photo by: Taste of Home

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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.

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6 Servings
Prep: 15 min. Cook: 30 min.

Ingredients

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup butter, cubed
3 cups vegetable broth
1-1/2 cups uncooked long grain rice
2 teaspoons Creole seasoning
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 pound cooked medium shrimp, peeled and deveined
1-1/2 cups frozen peas

Directions

In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through. Yield: 6 servings.

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.

Shrimp Jambalaya published in Weeknight Cooking Made Easy Annual 2005, p245

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