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Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya, by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. Greta Jupiter, SSF


3 pounds medium shrimp, peeled and deveined
1 pound smoked sausage, cut into 1/2 inch circles
2 tablespoons cooking oil
1 tablespoon butter
1 cup chopped onions
1 cup chopped green peppers
½ cup finely chopped celery
1 16 ounce can tomatoes
3 cloves of garlic, chopped
¼ cup chopped fresh parsley
2 cups beef stock or water
½ cup chopped green onions
2 bay leaves
1 teaspoon thyme
1 teaspoon basil
⅛ teaspoon cayenne pepper
1 teaspoon salt
⅛ teaspoon cloves
⅛ teaspoon allspice
1½ cups of long grain rice.

Sauté sausage in the oil and butter over low fire about 5 minutes.
Add onions, green peppers, celery, and garlic and slowly sauté until tender.
Stir in thoroughly the tomatoes, seasonings, rice, and water.
Add the shrimp and bring to a boil. (to improve your jambalaya, slice the shrimp lengthwise into two)

Reduce the heat and cover.
Cook over low fire for 25 to 30 minutes.
About 5 minutes before the jambalaya is finished, add the green onions and parsley.

Cook until the rice is fluffy.




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