Back to a favorite tonight... (recipe: Shrimp Jambalaya)
Before we were married, my Husband and I took a trip to visit his sister and new husband (at the time as this was over 11 years ago). While we were staying with them, my sis-in-law made a fantastic, yet simple, dinner for us. Turns out their mom had made it for them while they were growing up and it's a favorite of the family. After I got the recipe, I made a few changes to the original. I cut the butter in half and also the rice (4 cups just seemed like way too much - even for our family of 4 now). It's so simple to make and is perfect for a cool Winter day.
We don't add the hot sauce during cooking as we prefer the kids to eat what we are eating for dinner. It's very easy to add the hot sauce, to taste, at the table. I like a little bit of spice, but my Husband likes it hotter so this method works best for us.
Shrimp Jambalaya
Source: Mom-in-law
Ingredients
2 tablespoons butter or margarine for Dairy Free use a plant based butter, we like Earth Balance)
1 cup chopped onion
1 medium green pepper, chopped
1 clove garlic, crushed
1/4 teaspoon chili powder
1/4 teaspoon cumin
2 cups rice, cooked
1-1/2 pounds shrimp, peeled & cooked
2 cups tomato juice
1 can black olives, pitted
3 drops hot pepper sauce
Directions
In a large skillet, heat butter. Add onion and green pepper, garlic, chili powder and cumin. Saute 5 minutes or until tender. Add rice and tomato juice, heat through, then add shrimp and olives. Heat thoroughly, then stir in hot pepper sauce. Cover and cook (carefully, the rice on the bottom will burn if not stirred) 3-4 minutes.
If it seems a bit dry, you can add a bit more juice as needed.
We don't add the hot sauce during cooking as we prefer the kids to eat what we are eating for dinner. It's very easy to add the hot sauce, to taste, at the table. I like a little bit of spice, but my Husband likes it hotter so this method works best for us.
Shrimp Jambalaya
Source: Mom-in-law
Ingredients
2 tablespoons butter or margarine for Dairy Free use a plant based butter, we like Earth Balance)
1 cup chopped onion
1 medium green pepper, chopped
1 clove garlic, crushed
1/4 teaspoon chili powder
1/4 teaspoon cumin
2 cups rice, cooked
1-1/2 pounds shrimp, peeled & cooked
2 cups tomato juice
1 can black olives, pitted
3 drops hot pepper sauce
Directions
In a large skillet, heat butter. Add onion and green pepper, garlic, chili powder and cumin. Saute 5 minutes or until tender. Add rice and tomato juice, heat through, then add shrimp and olives. Heat thoroughly, then stir in hot pepper sauce. Cover and cook (carefully, the rice on the bottom will burn if not stirred) 3-4 minutes.
If it seems a bit dry, you can add a bit more juice as needed.
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