Cajun Shrimp Jambalaya
- 2lb. cooked shrimp.1C.chopped onion.1 heaping T chopped garlic. 2 green peppers
- chopped. 1 stick plus 4 T butter. 2 cans
- 10 oz. each Ro-Tel extra hot diced tomatoes. 2 c. yellow rice. 1/2 t. each thyme
- cayenne
- white pepper
- cumin and garlic powder. 1t. dry mustard.3 each bay leafs.4 c. shrimp or chicken stock. 4T chopped parsley.
- saute onion,green pepper and chopped garlic in 4 T. butter until tender. add tomatoes, rice,seasonings, 3/4 of a stick of butter and the stock. bring to a simmer. cover and cook until rice is tender {apx. 25 min}add more liquid {water or stock }if needed. add cooked shrimp near end of cooking time as to prevent them from overcooking.right before serving, mix in remaining butter and chopped parsley.serve with garlic bread or boiled red potatoes.
t, t butter, rotel, cayenne, white pepper, cumin
Taken from www.epicurious.com/recipes/member/views/cajun-shrimp-jambalaya-1201329 (may not work)