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2 medium onions, chopped
1/2 medium green pepper, chopped
1 clove garlic, finely chopped
3 Tbsp. vegetable oil
1 lb. fresh or frozen raw Shrimp, peeled and deveined
1 cup uncooked regular rice
2 cups chicken broth
1 can (16 oz.) tomatoes
1 tsp. salt
1/8 tsp black pepper
1/8 tsp. ground thyme
1/8 tsp. hot sauce
1 bay leaf, crumbled
1 1/2 cups cubed, cooked ham
Cook and stir onions, green pepper, garlic, and 2 tablespoons of the oil in a 4 quart Dutch oven over low heat about 3 minutes. Add Shrimp. Cook, stirring frequently until Shrimp are pink about 5 minutes. Turn Shrimp mixture into bowl and set aside.
Cook remaining 1 tablespoon oil and the rice in Dutch oven over medium high, stirring frequently until rice is light brown, about 10 minutes. Stir in chicken broth, tomatoes (with liquid), salt, pepper, thyme, hot sauce, and bay leaf. Heat to boiling; reduce heat. Cover and simmer until rice is tender about 15 minutes. Stir in reserved Shrimp mixture and the ham. Cover and cook just until hot.
Makes 6 servings
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