We returned to our old friend Great Bowls of Fire for this spicy shrimp and rice dish. This is another one of the “huge portion” recipes that we love. Made it hotter by adding hot sauce just before serving.

Firecracker Shrimp Jambalaya
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1 1/4 cups long-grain white rice
1 tbsp canola oil
1 large yellow onion, diced
1 green bell pepper, seeded, diced
2 stalks celery, diced
4 cloves garlic, minced
1 fresh cayenne chili, seeded and minced
1 lb medium shrimp, peeled
1 28 oz can crushed tomatoes
2 tbsp fresh chopped parsley
2 tsp oregano
1 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
2-3 tsp bottled red hot sauce

Cook rice with 2 1/2 cups water until all liquid is absorbed. Fluff and set aside.
Meanwhile, heat the oil in a large saucepan. Add the onion, bell pepper, celery, garlic, and chili pepper and cook for five minutes over medium heat. Stir in the shrimp and cook an additional 4 minutes. Add the crushed tomatoes, 1/2 cup water, and the remaining ingredients and bring to a simmer. Cook 15-20 minutes over medium-low heat, stirring occasionally. Remove from heat and stir in the rice. Let sit for 5 minutes, then serve.

4 Servings