CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Meats |
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
1 |
tb |
Vegetable oil |
1 |
c |
Chopped onion |
1/2 |
c |
Coarsely chopped celery |
1 |
|
Garlic clove; minced |
2 |
tb |
All-purpose flour |
1 1/2 |
c |
Water |
1/4 |
c |
Long-grain rice, uncooked |
1 |
ts |
Chili powder |
1/2 |
ts |
Ground cumin |
1/4 |
ts |
Salt |
14 1/2 |
oz |
Canned whole tomatoes (no-salt-added), undrained chopped |
10 1/2 |
oz |
Low-sodium chicken broth |
3/4 |
lb |
Small fresh unpeeled shrimp |
15 1/2 |
oz |
Canned red beans; drained |
1 |
tb |
Lime juice |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and
garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an
additional minute, Add 1 1/2 cups water and next 6 ingredients. Bring to a
boil; cover, reduce heat, and simmer for 20 minutes.
Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir
well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat,
and stir in lime juice. Yield: 7 1/2 cups (serving size: 1 1/2 cups).
From Cooking Light Magazine Jan/Feb 1993
David Sarkozi
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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