Brown Rice-Shrimp Jambalaya |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I moved to the South three years ago from New England and tried the first jambalaya recipe I read. It called for 1/4 cup bacon drippings and loads of cayenne pepper. Gradually, I devised my own recipe. It's my favorite way to pass off brown rice to my husband, who is a white-rice connoisseur. Non-seafood lovers can substitute cubed and browned chicken breast for the shrimp. -CL Reader Ingredients:
2 teaspoons canola oil |
2 cups finely chopped yellow onion |
3/4 cup chopped green bell pepper |
1/2 cup finely diced ham |
1/2 cup chopped celery |
4 garlic cloves, minced |
2 teaspoons dried parsley |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
4 cups fat-free, less-sodium chicken broth |
1 1/2 cups uncooked long-grain brown rice |
1 1/2 pounds medium shrimp, peeled and deveined |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, ham, and celery; sauté 5 minutes or until onion is tender. Add garlic; sauté 2 minutes.
2. Stir in parsley and next 4 ingredients (parsley through tomatoes and green chiles). Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add broth and rice; cover and simmer 30 minutes or until rice is tender. Add shrimp; cook 4 minutes. Let stand 5 minutes before serving.
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