Jambalaya
Yield: 6 servings
Ingredients:
- 1/4 c Butter 1 c Chopped onion
- 2 ea Cloves garlic crushed 28 oz Can tomatoes
- 1 1/2 c Long grain rice 1 ts Basil
- 1 ts Salt 1/2 ts Pepper
- 1/4 ts Cayenne 1 tb Soup mix
- 1/2 c Chopped green pepper 1/2 c Sliced celery
- 1/4 c Parsley dried 1 lb Shrimp uncooked
- 3 ea Chicken breasts cook cube 6 ea Sliced mushrooms
Instructions:
Heat butter in tight fully covered saucepan. Add onion and garlic cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper celery parsley and basil. If necessary add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp chicken and juices sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked but not overdone.
