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Shrimp Jambalaya by


1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup butter, cubed
3 cups vegetable broth
1 1/2 cups uncooked long grain rice
2 teaspoons Creole seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 (14.5 ounce) cans diced tomatoes, drained
1 pound cooked medium shrimp, peeled and deveined
1 1/2 cups frozen peas


1.In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

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