Thursday, September 10, 2009

Shrimp Jambalya

1 lb shrimp (peeled, w/o tails)
1 T. olive oil
1 bunch of scallions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1-2 cups quick brown rice (I use 2)
1/8 t. Cheyenne pepper or Cajun seasoning
2 c. chicken broth
1 large can diced tomatoes

1. Saute shrimp, olive oil, scallions, peppers and garlic in medium saucepan.
2. When peppers are tender, add chicken broth, tomatoes, Cheyenne pepper, and rice (more for soupy v. dry). Boil on low for 30 minutes. Then serve.

3 comments:

Sara said...

Yum, that looks awesome! Great pics, Buffy!

Buffy said...

Another great seafood recipe that doesn't taste fishy but still provides great texture.

Sara said...

I made this and it was awesome! I added about 2 c. frozen okra, and it was delicious!