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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jambalaya Recipe

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This recipe for Jambalaya is from The ST. ANSLEMS ANGLICAN CHURCH Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2T olive oil
2 cloves garlic, minced or pressed
1/2C chopped onion
1 stalk celery, sliced
1 medium green pepper, seeded and cut in strips
1C long-grain white rice
1 can (16 oz) stewed tomatoes
1C water
1/8t tabasco sauce (optional)
1/2C chopped cooked ham (optional)
8 thin sliced chorizo or other spicy hard sausage
1t dried thyme of oregano
1t salt
Freshly ground black pepper
1 lb medium-size raw or frozen shrimp
Directions:
Directions:
In a large skillet, heat oil and saute garlic, onion, celery and green pepper just until softened (about 3 minutes). Add remaining ingredients (except shrimp). Bring to a boil, reduce heat, cover and simmer 15 minutes. Quickly add shrimp, cover, and cook 5 minutes longer or until rice is tender and shrimp have turned pink. Toss with a fork to fluff rice and to distribute shrimp.

 

 

 

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