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| 1 Esslöffel | vegetable oil |
| 1/2 Tasse | celery finely chopped |
| 2 Esslöffel | all-purpose flour |
| 1/4 Tasse | Long-grain rice, uncooked |
| 1/2 Teelöffel | ground cumin |
| 14 1/2 x ca. 30 g | Canned whole tomatoes chopped |
| 3/4 x ca. 450 g | Small fresh unpeeled shrimp |
| 1 Esslöffel | lime juice |
| 1 Tasse | onion chopped |
| 1 | cloves garlic minced |
| 1 1/2 Tasse | water |
| 1 Teelöffel | chilli powder |
| 1/4 Teelöffel | Salt (no-salt-added), undrained |
| 10 1/2 x ca. 30 g | chicken broth low sodium |
| 15 1/2 x ca. 30 g | Canned red beans; drained |
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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).
David Sarkozi
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