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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Wonderful taste! Ingredients:
1 lb shrimp, peeled and deveined |
3 tablespoons vegetable oil |
3 tablespoons flour |
1/2 lb cooked ham, diced |
1 medium onion, chopped |
1 cup chopped celery |
1 cup chopped bell pepper |
4 minced garlic cloves |
2 (15 ounce) cans chicken broth |
1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped |
1/4 cup chopped fresh parsley |
1 1/2 tablespoons creole seasoning |
1/2 teaspoon crushed red pepper flakes |
2 cups uncooked long-grain rice |
Directions:
1. Take tails off shrimp and set aside.
2. Stir together vegetable oil and flour in a large pot.
3. Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
4. Add ham, celery, bell pepper, garlic, and onion.
5. Saute 7 minutes or until vegetables are tender.
6. Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
7. Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
8. Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.
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