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Keith's Jambalaya Shrimp Recipe

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This recipe for Keith's Jambalaya Shrimp, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keith Moore


Fresh Shrimp, peeled, deveined.
Salt (just a pinch)
Lemon Juice
Olive Oil

Celery, chopped
Onion, chopped
Chilies, chopped
Chicken or fish Stock

Rinse the shrimp and cut into large chunks as needed.
Add the pepper, cumin, paprika, tumeric, salt, lemon juice and oil
into a ziplock bag. Add the shrimp and shake.
Let the shrimp marinate about 30 minutes.

Melt some butter in a good pan.
Add the chopped vegetables and cook on low heat until starting to soften.
Do not brown the vegetables. Add a touch of water, cover and steam.

Once the vegetables are done, add more butter.
Once the butter is sizzling add an equal amount of flour and make a roux.
Once thickened to the desired color, add some stock.
Stir a few times and let the sauce thicken.
Add the shrimp and the marinating liquid.
Cook over meduim heat until the shrimp are done, a few minutes.
Stir a few times and adjust the seasoning and thickness of the sauce.
Add some water if needed.

Serve over rice.

Personal Notes:
Personal Notes:
This is probably not an authentic jambalaya, but it shares some of the same elements. It's one of Weena's favourites.




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