"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jambalaya Shrimp Recipe

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This recipe for Jambalaya Shrimp, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Minyard
Added: Monday, March 24, 2008


1 tbsp. fat
1 tbsp. flour
1 lb. ham, cooked and chopped
1 c. cooked shrimp
1 1/2 c. cooked tomatoes
1 onion, sliced
1/4 tsp. thyme
1 tbsp. minced parsley
1 tsp. Worcestershire sauce
1 red pepper, chopped
4 c. water
1 c. uncooked rice
1 clove garlic, crushed

Melt fat and add flour, stirring until smooth and slightly brown. Add chopped ham, shrimp and tomatoes and cook for 3 min. Add onion, seasonings and water. Simmer 10 min. Add rice and boil until tender-- about 30 min. Mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from burning. Keep covered while cooking.

Number Of Servings:
Number Of Servings:
Serves 6.




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