Cajun Shrimp Jambalaya

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  • 2 tablespoons vegetable oil
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 can of Rotel, drained
  • ¾ cup rice
  • 3 cups chicken stock
  • 24 medium shrimp, peeled and deveined
  • Salt and pepper


  1. In a large saucepan, heat oil over high heat. Stir in onion, pepper, and celery, cook about 3 minutes. Stir in garlic, Rotel, rice and then slowly stir in broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, about 15 minutes; stir occasionally. When rice is tender add shrimp and cook until shrimp is done, about 10 more minutes. Season with salt and pepper.

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