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This recipe for DRIED SHRIMP JAMBALAYA, by , is from Kat Rodrigue's Cookbook , 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!

Kat Rodrigue


1-1/2 cups dried shrimp
2 cups raw long grain rice
4 cups liquid (2 cups tap water plus 2 cups shrimp water and Rotel liquid combination)
1 onion chopped
1 small bell pepper chopped
1 seeded jalapeño chopped
2 ribs celery sliced
1 small carrot sliced (optional)
1/4 cup green onions chopped
1/4 cup chopped parsley
1 can Rotel tomatoes
1 small can sliced mushrooms (optional)
2 tablespoons vegetable oil
1 tablespoon butter
Salt and pepper to taste

Boil dried shrimp in water for 30 minutes then turn of heat and cover In heavy gauge pot sauté chopped onion peppers and sliced celery in vegetable oil and butter until soft (approximately 15 minutes) Add raw rice drained dried shrimp and cook on medium heat until grains of rice become pearly in color Drain Rotel (reserve liquid) and mushrooms and add both to rice mixture Add 2 cups tap water along with 2 cups drained boiled shrimp water and Rotel liquid combination Add garlic carrot slices green onions salt and pepper Bring to a boil stirring occasionally until most of the liquid is evaporated then add parsley Lower the heat to lowest setting cover and cook 30 minutes (set timer) without lifting the lid Stir and serve hot
Note Boiled dried shrimp water is salty adjust seasoning accordingly
Note Large square Copper Chef Pot with lid works great for this recipe




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