Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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).

From Cooking Light Magazine Jan/Feb 1993

David Sarkozi

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