Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Beans And Rice Soup With Shrimp
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- #58171
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup coarsely chopped celery
1 clove garlic, minced
2 tablespoons all-purpose flour
1 1/2 cup water
1/4 cup long-grain rice, uncooked
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 can (14.5 ounce size) whole tomatoes (no-salt-added), undrained, chopped
1 can (10.5 ounce size) low-sodium chicken broth
3/4 pound small fresh unpeeled shrimp
1 can (15.5 ounce size) red beans, drained
1 tablespoon lime juice
directions
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an additional minute.
Add the water and next 6 ingredients. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat, and stir in lime juice.
added by
Cookiesouthernrecipes
nutrition data
Nutritional data has not been calculated yet.
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