We never knew that we could make jambalaya in the microwave. This was easy and very good.
You will need a 2 quart microwave-safe dish with a lid for this recipe.
Editor’s note: Red pepper—cayenne pepper—varies in heat intensity depending on what you have in your pantry. Both age and brand can make a difference. We broke open a new jar for this dish and 1/4 teaspoon was just a little too hot for our tastes and we reduced the amount to 1/8 teaspoon. Those who like spicy food would probably find it about right. As the dish sits and the flavors mature, food gets hotter in flavor.
1 pound raw shrimp, peeled and deveined
1 cup white rice
1/2 teaspoon salt
1 14.5-ounce can whole tomatoes, diced
2/3 cup chicken broth
1/8 teaspoon red pepper
1 teaspoon basil
1 teaspoon thyme
1 cup onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
2 green onions, sliced
2 tablespoons fresh Italian (flat-leaf) parsley, finely chopped
- Combine all of the ingredients but the shrimp in a large microwave-safe bowl.
- Place the uncovered bowl in the microwave at maximum heat and cook seven minutes.
- Remove the bowl from the microwave, and add the shrimp, and cover the bowl.
- Return the bowl to the microwave and cook for an additional eight minutes or until the shrimp is done and the rice is cooked.
Serves 3 or 4