The Northwest Voice

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Rebecca has lived in the Northwest with her husband Mike and their two children for the past six years.  She is a licensed cosmetologist and currently works in Shafter at Noggin ‘n Nails salon.  Rebecca teaches teen Sunday School at her church.  She also sings on the praise team and is part of a trio singing group with her mom and twin sister. She loves fishing, hunting and camping.  This recipe for Seafood Jambalaya was given to her by an aunt.

                               SEAFOOD JAMBALAYA

1 ½ c Minute Rice

1 can beef consommé (Campbell’s)

Water chestnuts

1 lb steamed seasoned Cajun shrimp

1 can mushroom soup (Campbell’s)

1 8 oz can mushroom pieces (drained)

1 c chopped onion

1 c chopped celery

Mix all ingredients together.  Cook in rice cooker approximately 45 min.

Can also cook in a large covered pot until rice is tender.