Shrimp Jambalaya #3
| Yield: | 8 Servings |
| Categories: | Seafood |
| 1 | tb | Oil |
| 1 | tb | Flour |
| 1/2 | c | Onion; chopped |
| 2 | c | Shrimp; boiled, peeled |
| 1 | Clove garlic; minced | |
| 1 | c | Canned tomatoes |
| 1/2 | c | Water |
| 3 | c | Cooked rice |
| 1 | Green pepper; chopped finely | |
| 1/2 | ts | Red pepper |
| 1/4 | ts | Thyme |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Romano cheese |
| 2 | tb | Parsley; chopped |
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