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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jannah's Shrimp and Rice Jambalaya: Recipe

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This recipe for Jannah's Shrimp and Rice Jambalaya: is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. fresh or frozen medium peeled and deveined shrimp
1 cup sliced celery (2 stalks)
3/4 cup chopped green sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano, crushed
2 tablespoons cooking oil
1 14 oz. can chicken broth
3/4 cup uncooked long grain white rice
1/2 cup chopped tomato (1 medium)
Directions:
Directions:
Thaw shrimp, if frozen. Rinse shrimp, pat dry, and set aside. In a 12 in skillet cook and stir celery, sweet pepper, onion, Cajun seasoning, and oregano in hot oil over medium-high heat until vegetables are tender. Carefully add broth. Stir in rice; bring to boil. Simmer, covered, about 20 minutes or until rice is tender.

Stir in the shrimp and tomato. Cook, covered, about 5 minutes or until Shrimp turn opaque. To serve, fluff mixture with a fork.

 

 

 

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