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Shrimp Jambalaya

Microwave.Lady's picture
  Celery leaves 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Onion slice 1
  Salt 2 Teaspoon
  Seafood seasoning 1 Teaspoon
  Water 4 Cup (64 tbs)
  Frozen shrimp 1 1⁄2 Pound (Fresh Or Thawed)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 4 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Sugar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Seafood seasoning 1⁄2 Teaspoon
  Bottled hot pepper sauce 2 Dash
  Water 1 1⁄2 Cup (24 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  File powder 1 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

In 4-quart casserole, combine celery leaves, vinegar, onion slice, 2 teaspoons salt, 1 tea spoon seafood seasoning, and 4 cups water.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add shrimp in shells.
Cook at HIGH for 5 minutes or till boiling.
Cook at MEDIUM (5) for 3 minutes or till shrimp turn pink, stirring once.
Peel shrimp under running water; remove vein that runs down back.
In same casserole, combine chopped onion, celery, garlic, and butter.
Cook, covered, at HIGH for 3 minutes, stirring once.
Add tomatoes, tomato paste, sugar, Worcestershire, 1/2 teaspoon salt, 1/2 teaspoon seafood seasoning, pepper sauce, and 1 1/2 cups water; stir.
Cook, covered, at HIGH for 5 minutes.
Cook, covered, at MEDIUM (5) for 20 minutes.
Add shrimp and mushrooms.
Cook, covered, at MEDIUM (5) for 5 minutes or till heated through.
Stir in file powder.

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