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| | Jambalaya
Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 1/4 cup Butter
- 1 cup Chopped onion
- 2 each Cloves garlic, crushed
- 28 oz Can tomatoes
- 1 1/2 cup Long grain rice
- 1 tsp Basil
- 1 tsp Salt
-
1/2 tsp Pepper
- 1/4 tsp Cayenne
-
1 tbsp Soup mix
- 1/2 cup Chopped green pepper
- 1/2 cup Sliced celery
- 1/4 cup Parsley, dried
- 1 lb Shrimp uncooked
- 3 each Chicken breasts cook cube
- 6 each Sliced mushrooms
STEP BY STEP:
- Heat butter in tight, fully covered saucepan.
- Add onion and garlic, cook over low heat for 5 minutes.
- Add tomatoes and juice and bring to a boil.
- Sprinkle rice on top of tomatoes.
- Add salt, pepper cayenne and soup mix.
- Cook for 15 minutes. Then add green pepper, celery, parsley and basil.
- If necessary, add a little water or tomatoe juice and cook for another 5
minutes.
- Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
- Cover tightly.
- Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone.
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Chicken Risotto
Baked Garlic Quail
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