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PITTSBURG —
This Creole rice dish is a quick, lower fat version of an old favorite. I’ve had this recipe for many years, but have modified it for my family’s tastes.
INGREDIENTS:
4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
1/4 cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined
In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
— www.allrecipes.com
This Creole rice dish is a quick, lower fat version of an old favorite. I’ve had this recipe for many years, but have modified it for my family’s tastes.
INGREDIENTS:
4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
1/4 cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined
In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
— www.allrecipes.com
