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Jannah's Shrimp and Rice Jambalaya: Recipe

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Jannah's Shrimp and Rice Jambalaya: image
Our daughter Jannah on the left and Daughter Dana on the right. JJ is the one who really pushed me to finish this book. Love you JJ!


This recipe for Jannah's Shrimp and Rice Jambalaya:, by , 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!

Jannah Yeary


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)

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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