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Creole Shrimp Jambalaya
1 1/2 pounds unpeeled medium-size fresh shrimp
2 tablespoons vegetable oil
1 carrot -- scraped, and cut into thin strips
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
3 garlic cloves -- minced
1 can whole tomatoes - ( 14 1/2 oz) -- undrained and chopped
1 can ready-to-serve chicken broth - (14 1/2 oz)
1 can tomato sauce - (8 oz)
1 1/4 cups water
1 cup long-grain rice -- uncooked
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon sugar
1/2 cup chopped fresh parsley
1/8 teaspoon hot sauce -- (optional)
Peel and devein shrimp. Cook shrimp in hot oil in a Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill.
Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 9 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 45 minutes or until rice is tender and most of liquid is absorbed, stirring frequently. Stir in shrimp and parsley; simmer 10 minutes or until mixture is thoroughly heated. Add hot sauce, if desired.
This recipe yields 4 servings.