Recipe: Shrimp Jamabalaya

A jambalaya we'd never had before.

SHRIMP JAMBALAYA

3 large onions, chopped

2 cloves garlic, minced

½ C bell pepper, diced

1 C uncooked rice

½ tsp red pepper

¼ C parsley, chopped

3 Tbsp oil

½ C diced celery

2 C peeled shrimp

2 C stock (preferably homemade—see recipes in Basics section)

1 tsp salt

½ C cut green onion tops

Brown rice in oil until deep, dark brown. Add stock, then celery, bell pepper, and garlic, and let simmer together until all vegetables are softened. Add shrimp and cook 5 minutes. Add red pepper and salt, add rice, cover, heat to boiling, reduce heat, and simmer covered about 20 minutes. Stir once very carefully, reduce heat as low as possible, and steam 30 minutes. Add parsley and green onion tops before serving.