Title: Simple Seafood Jambalaya
Categories: Shellfish Entree Casserole
Yield: 6 Servings
| 1 | sm | Onion, chopped |
| 1 | c | Sliced okra |
| | | OR |
| 1 | | Green pepper, diced |
| 1 | cl | Garlic, minced |
| 3 | tb | Butter |
| 2 | c | Peeled, deveined shrimp |
| 1/2 | ts | Thyme |
| | | Salt and pepper to taste |
| 16 | oz | Can whole tomatoes, drained (reserve liquid) |
| 1/4 | c | Chili sauce |
| | | Water |
| 2 1/4 | c | Uncooked instant rice |
In a large skillet, saute onion, orkra (or green pepper) and garlic in
butter until tender but not browned. Add shrimp and continue to saute for 2
to 3 minutes, until almost cooked through. Remove shrimp and reserve. Add
thyme, salt and pepper. Drain tomatoes and add tomato liquid with water to
make 2 1/4 cups of liquid. Add tomatoes to skillet, along with tomato-water
mixture and chili sauce. Bring to a boil. Stir in uncooked rice. Cover
skillet and allow mixture to simmer to 5 to 8 minutes or until most of the
liquid is absorbed. About 2 minutes before rice is done, stir in reserved
shimp.