1 pound cooked shrimp |||| 2 cups celery, chopped |||| 1 1/2 cups green pepper, chopped |||| 1 cup onion, chopped |||| 1 teaspoon Cajun seasoning |||| 1/2 teaspoon dried oregano |||| 4 tablespoons olive oil |||| 2 14-0unce cans of chicken broth |||| 1 1/2 cups uncooked brown rice |||| 1 cup tomato, chopped
1. In a large skillet cook the celery, green pepper, onion, Cajun seasoning, and oregano in the olive oil until the vegetables are tender. Then carefully add the broth and the uncooked rice to the skillet.
2. Simmer mixture for about 30 minutes, or until the rice is cooked.
3. Then add the shrimp and tomatoes. Cook until the shrimp is heated through.
Kathy cooked! I love it when that happens! Seeing that its the first weekend back after Christmas Break a pot luck was in order. Angie graciously invited everyone over to her place. I had work at the diner until late so Kathryn got started on our contribution to the pot luck: JAMBALAYA.
The food at the pot luck was so fresh and delicious. Ms Angie made salmon fillets, Mitchell brought a nice salad with homemade dressing, Dana made her infamous artichoke dip, someone made mashed potatoes with mushroom gravy……kind of a weird combo of dishes, but it all tasted good. The pot luck spanned the entire evening with friends coming in and out. Lots of laughing and story telling and catching up was necessary after a month of vacation. And there is no better way to catch up than with a pot luck and about 8 bottles of wine.