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Microwave Jambalaya

Microwaverina's picture
Ingredients
  Chicken stock 2 Cup (32 tbs)
  Long grain white rice 1 Cup (16 tbs)
  Canola oil 2 Tablespoon
  Flour 2 Tablespoon
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Finely chopped green peppers 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Canned tomatoes 2 Cup (32 tbs)
  Medium shrimp 12 Ounce, peeled and deveined
  Hot pepper sauce 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Diced cooked ham 1 Cup (16 tbs)
Directions

In a 2-quart saucepan over medium heat, bring the stock to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 25 minutes, or until the rice is tender and all of the liquid has been absorbed.
Set aside, covered.
In a 3-quart casserole, stir together the oil and flour until smooth.
Microwave on high for 4 to 6 minutes, stirring every 2 minutes during this time, until the mixture is medium brown in color.
Add the onions, peppers, and garlic.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 1 to 2 minutes, or until the onions are tender.
Add the tomatoes and their juice and chop them up slightly with a spoon.
Add the shrimp, hot pepper sauce, and black pepper.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the shrimp just begin to turn opaque.
Stir in the ham and cooked rice.
Cover and microwave on high for 2 minutes, or until heated through.

Recipe Summary

Difficulty Level: 
Easy

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