Creole Shrimp Jamalaya

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 3 tablespoons flour
• 1/2 lb cooked ham, diced
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 4 minced garlic cloves
• 2 (15 ounce) cans chicken broth
• 1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons creole seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 cups uncooked long-grain rice

Recipe

• 1 take tails off shrimp and set aside.
• 2 stir together vegetable oil and flour in a large pot.
• 3 cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
• 4 add ham, celery, bell pepper, garlic, and onion.
• 5 saute 7 minutes or until vegetables are tender.
• 6 stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
• 7 stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
• 8 stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.