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Red Beans and Rice Soup with Shrimp

1 tb Vegetable oil
1 c Chopped onion
1/2 c Coarsely chopped celery
1 Garlic clove; minced
2 tb All-purpose flour
1 1/2 c Water
1/4 c Long-grain rice, uncooked
1 ts Chili powder
1/2 ts Ground cumin
1/4 ts Salt
14 1/2 oz Canned whole tomatoes (no-salt-added), undrained chopped
10 1/2 oz Low-sodium chicken broth
3/4 lb Small fresh unpeeled shrimp
15 1/2 oz Canned red beans; drained
1 tb Lime juice


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 1 1/2 cups 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. Yield: 7 1/2 cups (serving size: 1 1/2 cups).




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