Friday, December 3, 2010

80--- Shrimp Jambalaya

The heat in this dish totally defrosted my toes. To spice it up add 1/2 tsp cayenne pepper or extra hot sauce!

Shrimp Jambalaya
Serves 6

1 medium white onion, coarsely chopped
2 ribs celery, chopped
1 cup fresh tomatoes, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 clove garlic, pressed and finely minced
1 Tbsp olive oil
2 Tbsp flour
1 tsp cumin
1 tsp chili powder
1 tsp vegetable seasoning mix

2 tsp hot sauce of your choice (I used Tabasco)
1 tsp Worcestershire sauce
14oz chicken stock
1 1/2 lbs de-veined and peeled shrimp

3 cups brown rice, prepared

In a large skillet, heat olive oil over medium-high heat and add garlic, onion, peppers and celery. Saute until onion becomes translucent and fragrant. Sprinkle mixture with flour and reduce heat to medium-low. Stir in chicken stock, tomatoes, cumin, chili powder, vegetable seasoning, Worcestershire sauce and shrimp. Cover and cook ~ 15-20 minutes or until shrimp are cooked through and mixture thickens.

Ladle 1 1/2 cups of mixture into bowls and top with 1/2 cup cooked brown rice. Add additional hot sauce if you choose!
Nutrition Info per 1 1/2 cups jambalaya with 1/2 cup rice: 285 calories, 5 g fat, 26 g protein, 28 g carbohydrates, 3 g fiber

1 comment:

  1. This dish is OUTSTANDING! It truly does pack a lot of heat and I'm looking forward to making it again in the dead of winter, when the temperature is sub-zero and I need my toes defrosted.