Shrimp Jambalaya Recipe

By Sarah Pachev

  • 3/4 cup chopped onion
  • 2 Tbs Olive oil
  • 1 cup uncooked brown rice
  • 1 cup water
  • 1 tsp thyme
  • dash pepper
  • 1 1/2 lb shrimp (fresh, frozen or pre-cooked)
  • 1 T parsley
  • 1/2 cup celery
  • 2 garlic cloves minced
  • 1/2 tsp chili powder
  • 1 10 oz can tomato sauce

Cook brown rice seperately in about 2 cups boiling water.

Try Japanese rice method

  • 1 cup rice 1 1/2 cups cold water
  • 1 tsp salt blob of olive oil

In a pan bring ingedients to a boil with lid off. tir and cover. Turn burner down and simmer 15 minutes. Do not stir. turn off and leave pan sitting covered for 15 minutes. Rice cooks by steam.

Then in a large skillet saute onion, celery, and garlic in oil until soft. Add rice and all other ingredients except shrimp and parsley. Bring to a boil and then turn down heat and let simmer 10 minutes. Add parsley and shrimp and cook until uncooked shrimp is pink or cooked shrimp is heated through. Serves 6-8

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