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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya is from The Schulte/Stovie Family 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:  
1 c. coarse chopped yellow onion
2 med. garlic cloves, peeled and minced
3/4 c. finely diced celery
4 tbsp bacon drippings
3 tbsp minced parsley
6 oz. smoked ham cut in 3/8 in. cubes
1 large bay leaf, crumbled
1/2 tsp. crumbled leaf thyme
1/4 tsp. cayenne pepper
1 1/2 tsp salt (or to taste)
1 can tomatoes (1 lb, 14 oz.)
1 can tomato sauce (8 oz.)
1 3/4 c. cold water
1 3/4 c. uncooked converted rice
1 1/2 lb. medium shrimp, raw, peeled, deveined
Directions:
Directions:
Set large pot over medium heat. Saute the onion, garlic, green pepper and celery in the bacon drippings fro 8-10 minutes until they are limp and golden in color. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Saute, stirring often, for 5-6 minutes. Add salt, tomatoes and their juice, tomato sauce and water. Simmer the pot, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burners so the pot simmers gently. Stir in the rice, cover the pot and boil the rice for 40 minutes. Add the shrimp, tossing the mixture gently to distribute the shrimp evenly. Cover the pot and simmer for 15-20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the Jambalaya and add the cayenne pepper and salt to taste, if needed.

 

 

 

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