This recipe is originally from New Orleans, a delicious combination of shrimp with tomatoes, peppers, rice, meats and verdruas.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Heat the oil in a large skillet over medium heat. I tore the onion, the pepper, the garlic, and the celery until the onion is translucent.
Add the parsley, chicken and cayenne pepper. Cook, mixing constantly for 5-6 minutes.
Add the tomatoes, the tomato puree and 1 3/4 cup of cold water. Allow it to cook until it starts to boil and allow it to boil for 5 minutes.
Add the rice and mix well. Allow the mixture to boil and reduce the heat to a low heat. Cover and allow to cook for 45 minutes or until the rice is well cooked.
Add the shrimp and cook for 5 more minutes. Season with salt and cayenne pepper and serve.
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