"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SHRIMP JAMBALAYA Recipe

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This recipe for SHRIMP JAMBALAYA, by , is from The Todd 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!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
2 C. COOKED SHRIMP, CUT UP
4 C. STEWED TOMATOES
1 CAN TOMATO PUREE
1 C. WATER
5 PIECES CRUMBLED BACON
CHOPPED GREEN PEPPER, ONION AND CELERY
TSP. CHILI POWDER
1 TBSP. FLOUR

Directions:
Directions:
FRY BACON, REMOVE. BROWN ONION, PEPPER AND CELERY IN BACON GREASE. BLEND IN FLOUR. ADD BACON, TOMATOES, PUREE, SALT TO TASTE, CHILI POWDER AND WATER. COOK EVERYTHING DOWN UNTIL THICK, ABOUT 1 HOUR. ADD SHRIMP JUST BEFORE SERVING AND HEAT UNTIL SHRIMP CURL AND TURN PINK. THICKEN WITH CORNSTARCH IF NECESSARY. SERVE OVER RICE.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe from Becky Todd

 

 

 

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