Creole Shrimp Jamalaya

Wonderful taste!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb shrimp, peeled and deveined
• 3  tablespoons  vegetable oil
• 3  tablespoons flour
• 1⁄2 lb cooked ham, diced
• 1  medium onion, chopped
• 1  cup  chopped celery
• 1  cup  chopped bell pepper
• 4  minced garlic cloves
• 2 (15 ounce) cans chicken broth
• 1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped
• 1⁄4 cup  chopped fresh parsley
• 1 1⁄2 tablespoons  creole seasoning
• 1⁄2 teaspoon crushed red pepper flakes
• 2  cups  uncooked long-grain rice

Directions

1. Take tails off shrimp and set aside.
2. Stir together vegetable oil and flour in a large pot.
3. Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
4. Add ham, celery, bell pepper, garlic, and onion.
5. Saute 7 minutes or until vegetables are tender.
6. Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
7. Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
8. Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.