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Jambalaya

1/2 lb. unpeeled, medium size fresh Shrimp
1/4 cup water
1 (10 1/2 oz.) can no-salt-added chicken broth
Vegetable cooking spray
1/4 lb. turkey smoked sausage, halved lengthwise and thinly sliced
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
2 cups chopped, unpeeled tomatoes
1 1/4 tsp. Creole Seafood Seasoning
2 bay leaves
1 cup hot, cooked long-grain rice (cooked without salt or fat)


Peel and devein Shrimp, reserving shells; set Shrimp aside. Combine reserved shells, 1/4 cup water, and chicken broth in a medium saucepan. Bring to a boil, reduce heat, and simmer 30 minutes. Drain, reserving broth; discard shells.


Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add sausage, and cook until browned, stirring frequently. Add onions and next 3 ingredients; saute 3 minutes or until vegetables are tender. Stir in tomatoes, Creole Seafood Seasoning, and bay leaves. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.


Add reserved broth; bring to a boil. Add Shrimp; cook 3 minutes. Discard bay leaves. Stir in rice.


Yield: 6 cups


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