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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SHRIMP JAMBALAYA I Recipe

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This recipe for SHRIMP JAMBALAYA I is from Country Cookin' in the Bighorns, 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 SLICES BACON, CUT INTO PIECES
1 SMALL ONION, CHOPPED
1 CLOVE GARLIC, MINCED
1 RING GERMAN SAUSAGE
2 CUBES OR TEASPOONS CHICKEN BOUILLON
1½ CUPS WATER
1 LARGE CAN UNDRAINED TOMATOES
½ TSP CHILI POWDER
¼ TSP CAYENNE PEPPER
¼ TSP BASIL
1 BAY LEAF
1 TSP TONY CHATCHERE'S CREOLE SEASONING (OR SALT)
½ # UNCOOKED SHRIMP
Directions:
Directions:
In fry pan, cook bacon until crisp. Add onion and garlic; cook until tender. Stir in remaining ingredients except shrimp. Bring to boil. Cover and simmer over low heat 15 minutes or until rise is almost tender. Add shrimp and cook, covered, 10 to 15 minutes or until rice is tender and shrimp are firm and pink. Remove bay leaf and serve.

 

 

 

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