Jambalaya-like Creole Shrimp

November 14, 2009 by

This jambalaya-like stew is delicious and hearty – perfect for chilly nights like tonight. I followed the recipe exactly the first time or two, but usually I’m throwing in whatever I have on hand. I always serve it over rice though. So, as it was called in the original recipe:

Easy Creole Shrimp:
1/2 cup each chopped onion and green pepper
1 T olive oil
1 can condensed tomato soup
1/4 cup water
1/2 cup salsa
1 T lemon juice
1/2 T fresh parsley
1 t chili powder
3/4 t garlic powder
1/4 t pepper
1/2 lb shrimp

Start preparing rice by recipe. Meanwhile, chop vegetables. Saute onion and pepper in oil for 6-7 minutes, until crisp-tender. Stir in other ingredients, except shrimp, and boil. Reduce heat to medium. Cover and cook 6-8 minutes. Add shrimp, cook uncovered for 3-4 minutes.

I sometimes add celery if I have it, which is what the original recipe called for. Or red onions. Tonight I added a couple hot peppers too, and it was great. Plus, I made a healthy decision to substitute brown rice for white, even though I’m not a fan.

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