Jambalaya - Cooked Shrimp
Recipe Yield: 4 Servings
1 package (6.8 ounces) RICE-A-RONI® Spanish Rice
2 tablespoons of margarine, butter or spread with no trans fat
2 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 medium green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced or pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
6 ounces smoked beef or turkey sausage, cut into 3/4-inch chunks
6 ounces medium cooked shrimp
Hot sauce (optional)
1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. Saute´ over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion, celery, garlic, oregano and thyme; bring to a boil.
3. Cover and reduce heat. Simmer 10 minutes. Stir in sausage. Return to a simmer. Cover and simmer 5 to 10 minutes or until rice is tender. Add shrimp; cook and stir until heated through. Serve with hot sauce, if desired.