Peanut Oil 1/4cup Red Bell Pepper(diced) 1cup Green Bell pepper(diced) 1 cup Red Onions (Diced) 2 cups Celery (diced) 1 cup Tomato Paste 3ozs. Cayenne pepper 1/2tsp. Curry Powder 1tsp. Basil 1tsp. Salt 2tsps. Chicken Broth 2cups Water 21/2cups Parboiled Rice 2cups Big shrimp 16 ozs. Small salad shrimp 8 ozs.
CHECK OUT REDBEANS & RICE
Heat peanut oil in a large skillet on medium for 2 minutes. Add onions, celery, green and red bell peppers and sauté for 5 minutes.
Add tomato paste to vegetable mixture and stir for 5 minutes.
Add cayenne pepper, curry powder, basil, salt and chicken broth and mix. Then add large and small salad shrimp.
Cook for 3 minutes. Remove shrimp from mixture and set aside
In a 5-quart pot, bring water to boil. Rinse and add long grain rice - cook uncovered for 10 minutes. Add the vegetable mixture
- Cook for another 10 minutes. Reduce heat to low and cook covered for 10 minutes or until all the liquid has evaporated.
Re-add large shrimp to the jollof Rice, mix and serve.