Shrimp Jambalaya

Makes 8 Servings  Time:  About 1 hour

This can be made with chicken as well.

3 T        extra-virgin olive oil

2C         sliced onion

2 C        diced bell pepper, preferably red or yellow

             Salt and freshly ground black pepper to taste

2 T        Minced Garlic

½ tsp.   cayenne or to taste

2 tsp     fresh thyme leaves, several sprigs of thyme or 1 tsp dried thyme

2 C        peeled, seeded and chopped tomatoes (canned are fine; drain first)

            GF Chicken, beef, vegetable or shrimp stock or water

2 C        Cooked Coconut Brown Rice  

2 lbs.     shrimp, peeled (and deveined , if you like) and cut into pieces if very large

             Minced fresh parsley or cilantro leaves for garnish

1.                Place the olive oil in a medium-to-large casserole and turn the heat to medium-high.  Add the onion and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onions softens and just begins to brown, about 10 minutes.  

2.                Sitr in the garlic, cayenne, and thyme, and stir for about 30 seconds.  Add the tomatoes and turn the heat to medium-high.  Cook, stirring, for 5 minutes, or until the tomatoes begin to break up.

3.                Stir in the coconut brown rice and shrimp then enough stock to just nearly cover the rice.  Bring to a boil and cook, uncovered, stirring occastionally, until the shrimp is warmed through and pink if using raw shrimp.  Raise the heat if necessary to cook off the remaining liquid.  Garnish and serve.