"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jambalaya (Shrimp Casserole) Recipe

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This recipe for Jambalaya (Shrimp Casserole), by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Coleson
Added: Sunday, October 4, 2009


1/4 pound sliced bacon, cut into 1/2 inch pieces
1/4 cup green onion - sliced
1 green pepper- cut into strips
1 cup raw rice
1 clove finely chopped garlic
1 pound, 3 oz can whole pack tomatoes-
drained and chopped
1/2 tsp. thyme
1 tsp. salt
fresh ground pepper
1 1/2 to 2 cups chicken broth
1/2 pound ham - cut into cubes
1 pound raw shrimp, shelled and deveined
1 Tablespoon parsley

Preheat oven to 350, In a heavy 3 or 4 quart casserole, fry the bacon over moderate heat until brown, but not crisp. Drain on paper towels and reserve. Add onion to the fat and cook until transparent. Mix in the green peppers. Cook until they wilt, about 3 minutes. Stir in the rice and turn it about until the grains become opaque and milky. Then add garlic, tomatoes, bacon, thyme, salt and pepper. Stir. Pour in 1 1/2 c. chicken broth - bring to a boil. Add ham - Stir - cover the casserole tightly and place in bottom third of the oven. After 10 minutes add the shrimp, pushing them beneath the rice. Continue to cook tightly covered for about 10 more minutes or until all the stock is absorbed and the rice tender. If at any point the rice appears dry, add some more chicken stock. Garnish with chopped parsley.

Number Of Servings:
Number Of Servings:
4 to 6




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