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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya is from A Taste of Heaven!, 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:  
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.
Directions:
Directions:
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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