Creole Shrimp Jambalaya

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Unpeeled medium-size fresh shrimp
2 tablespoons	30ml	Vegetable oil
1		Carrot - scraped, and
		Cut into thin strips
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
3		Garlic cloves - minced
1		Whole tomatoes - ( 14 1/2 oz) - undrained and
		Chopped
1		Ready-to-serve chicken broth - (14 1/2 oz)
1		Tomato sauce - (8 oz)
1 1/4 cups	296ml	Water
1 cup	160g / 5.6oz	Long-grain rice - uncooked
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Ground red pepper
1/4 teaspoon	1.3ml	Chili powder
1/4 teaspoon	1.3ml	Sugar
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/8 teaspoon	0.6ml	Hot sauce - (optional)

Recipe Instructions

Peel and devein shrimp. Cook shrimp in hot oil in a Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill.

Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 9 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 45 minutes or until rice is tender and most of liquid is absorbed, stirring frequently. Stir in shrimp and parsley; simmer 10 minutes or until mixture is thoroughly heated. Add hot sauce, if desired.

This recipe yields 4 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

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