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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. You can do the same. There's a lot of room for creativity here. 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 |
Directions:
1. 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.
2. Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
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