Jambalaya

So everyone has their own way of picking their favorites for a Superbowl match-up. It was easy this year because we live in Indiana and of course we are Colts fans! But there are lots of ways to choose your favorite teams to be in the Superbowl. You have the fans who watch every game and study the statistics...you have the ones who vote by team color... and then there is me... let's see.... I go by food fare---Saint Louis style ribs or New Orleans's Cajun/creole food! I love them both, but have to go with creole...I mean New Orleans!

It was a tough lose, but congrats to New Orleans--Drew Brees and his team did a great job against Peyton Manning and the Colts!

2 Tablespoons butter
2 Tablespoons flour
1 medium onion, finely chopped
1 glove garlic, crushed
1 red pepper, seeded and finely chopped
14 oz. can of whole tomatoes
4 cups fish stock or 2 cans chicken broth
1/4 teaspoon ground pepper
pinch allspice
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
pinch salt
1 cup uncooked rice
1 1b. shrimp
parsley or green onion to garnish (optional)

Melt the butter in a heavy sauce pan and then add the flour. Stir to blend well and cook over low heat until a pale straw color (make Roux). Add the onions, garlic and pepper and cook until soft. Add the tomatoes and their juice, breaking up the tomatoes with a potato masher. Add the stock and mix well. Add the spices, bring to a boil for 2 minutes. Add the rice, stir well and cover and cook until the rice is tender (20 minutes). Add the shrimp and cook until the shrimp curl and turn pink (2-3 minutes).

MY TIP: Andouille sausage can be added for extra spice to this recipe.