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Morning Sun
  • Jambalaya With Shrimp

  • 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.

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  • 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
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