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Categories:
butter celery onion green pepper garlic thyme nutmeg cayenne rice shrimp clam juice salt bay leaf water tomatoes
Viewed: 99 - Published at: 9 years agoIngredients
- 1 tablespoon butter
- 1 medium celery, cut in half down the middle and and thinly sliced
- 12 large onion, chopped
- 12 medium green pepper, seeded and diced
- 1 garlic clove, minced
- 12 teaspoon dried thyme
- 18 teaspoon nutmeg
- 18 teaspoon cayenne
- 1 cup rice
- 12 ounces medium shrimp, shelled and deveined
- 4 ounces clam juice or 4 ounces Clamato juice
- 34 teaspoon salt (or less, depends on your tastes)
- 1 bay leaf
- 1 12 cups water
- 2 plum tomatoes, seeded and diced
Method
- Preheat the oven to 350 degrees.
- In the dutch oven, melt the butter and add the onion, pepper, and celery.
- Saute 10 minutes or until the vegetables are tender.
- Add the garlic and spices and saute 1 minute more.
- Stir frequently to avoid the garlic burning.
- Add rice, shrimp, clam juice, salt, bay leaf, and water.
- Bring to a boil over high heat.
- Cover and bake 30 minutes or until the liquid is absorbed and the rice is tender.
- Discard the bay leaf.
- Serve toped with the tomatoes.
