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Jambalaya
| Ingredients | |||
| 1/4 | cup | butter 1 c onion, chopped | |
| 2 | each | cloves garlic, crushed | |
| 28 | oz | can tomatoes | |
| 1/2 | cup | long grain rice | |
| 1 | teaspoon | basil | |
| 1 | teaspoon | salt 1/2 t pepper | |
| 1/4 | teaspoon | cayenne | |
| 1 | teaspoon | soup mix | |
| 1/2 | cup | green pepper, chopped | |
| 1/2 | cup | celery, sliced | |
| 1/4 | cup | parsley, dried | |
| 1 | pound | shrimp uncooked | |
| 3 | each | chicken breasts cook cube | |
| 6 | each | sliced mushrooms | |
Directions: | |||
| 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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