Shrimp And Rice Jambalaya With Chicken Seasoning
|Tomato juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Instant chicken broth||1 Ounce (1 Envelope)|
|Dehydrated onion flakes||1 Teaspoon|
|Poached cleaned shrimp||1 1⁄2 Pound|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Cooked enriched rice||2 Cup (32 tbs)|
In saucepan combine tomato juice, water, broth mix, onion flakes, Worcestershire, salt, pepper and bay leaf.
Cook until liquid is reduced almost to half.
Stir in shrimp and milk and simmer gently, just enough to heat through.
Pour equally into 4 bowls, each containing 1/2 cup rice.