Dried Shrimp Jambalaya

1-1/2 cups raw rice
1 can Rotel tomatoes
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
1 cup dried shrimp
2 tbs oil
Salt and pepper to taste

Fry the rice in hot oil until golden brown. Add garlic, onion and bell pepper and cook until tender. Add Rotel tomatoes and simmer for about 15 minutes. Add water to cover about one inch over rice. Place dry shrimp, (which have been soaked in boiling hot water and drained), into rice mixture. Season to taste. Cover and simmer on low fire until rice is tender.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana