Shrimp Jambalaya

We spent the day celebrating Mardi Gras at Disneyland, so I felt like throwing together some jambalaya for dinner.  I made it up, so it's totally not authentic, but it was easy and good in a pinch.  If I had chicken or sausage on hand I would have added some.

Shrimp Jambalaya

Ingredients:

• olive oil
• 1/2 onion, chopped
• 1 bell pepper, seeded and diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• a few dashes of cayenne pepper
• Tastefully Simple Seasoned Salt
• freshly-cracked black pepper
• 1/2 cup uncooked brown rice
• 1 can (15 ounces) diced tomatoes
• 2 cups chicken broth
• 1 cup water
• 1 pound shrimp, peeled and de-veined

Directions:

• In a large pot, saute the onion, bell pepper and celery with the garlic and all the spices for a few minutes on medium heat until the veggies soften.
• Add in the rice, tomatoes, chicken broth and water.  Bring to a boil and then reduce heat and simmer, covered for 45 - 50 minutes until the rice is fully cooked.  If the jambalaya is still too liquidy at this point, continue to simmer, uncovered for 5 - 10 minutes until most of the liquid evaporates.
• Add the shrimp and cover the pot.  Cook for another 4 - 5 minutes until the shrimp are just done.  Adjust spices as necessary.
• Stir and serve.