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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Stick to your ribs cooking, Cajun-style. Ingredients:
2 medium onions, chopped |
1 medium bell pepper, chopped |
1/2 cup diced celery |
3 cloves garlic, minced |
3 tablespoons olive oil |
1 lb shrimp, peeled and deveined |
1 cup uncooked rice |
2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground thyme |
1/2 teaspoon tabasco sauce |
1 bay leaf |
1 lb cubed cooked ham |
Directions:
1. Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
2. Add shrimp and cook until shrimp are pink, about 5 minutes.
3. Remove shrimp mixture and reserve.
4. Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
5. Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
6. Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
7. Stir in the reserved shrimp and also the ham.
8. Cover and cook until heated through.
9. Remove bay leaf, and serve.
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