Shrimp Jambalaya
"From my collection of handwritten recipes."
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
1 pot
- Serves:
- 6
ingredients
- 1 tablespoon oil
- 8 ounces andouille sausages, cut in 1/2 inch pieces (or chorizo)
- 1 cup diced smoked ham
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 2 garlic cloves, minced
- 3 tablespoons flour
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup uncooked white rice
- 1 1⁄2 lbs medium shrimp, peeled, deveined with tails left on (about 40)
- 2 large tomatoes, chopped
directions
- In a 6 quart dutch oven, heat the oil over medium-high heat. Add the sausage plus the ham and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in the flour, bay leaves, oregano, thyme, and black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.
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RECIPE SUBMITTED BY
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