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Shrimp Jambalaya |
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The original recipe came from Southern Living Complete Quick and Easy Cookbook: 2009
Make a day ahead; better the 2nd day.
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| Ingredients: |
2 pounds large shrimp
3 T oil
3 T flour
1 lb Andouille Sausage
1 medium onion, chopped
1 cup chopped celery
1 green pepper, chopped
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1 T garlic, minced
16 oz, Chicken Broth
1 can, Rotel tomatoes with chilies
1/2 cup chopped fresh parsley
1 t Cayenne pepper
Fluffy Rice [w/16oz chicken stock]
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| Procedures: |
Cut the shrimp into bite sized pieces.
Poach the sausage, remove from casings, crumble and saute.
Stir together oil and flour over medium heat, stirring constantly, 12-15 minutes until the roux is caramel-colored.
Add onion, celery, and bell pepper and sauté 7 minutes or until veggies are tender.
Stir in chicken broth, Rotel tomatoes, garlic, parsley, and Cayenne pepper;
This is a good place to hold, if necessary.
Add the sausage and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Meanwhile, make the Fluffy Rice.
Add the shrimp, cover and cook until shrimp are pink.
Serve over the rice.
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| Notes: |
2019-06-09: Served to SKDL; Lew made radical changes for the next time
2018-09-07: An excellent batch which will be better tomorrow.
2018-01-01: New Year's Day dinner.
2016-12-07: the Andouille sausage smelled "funny" so we substituted sweet Italian sausage from the freezer.
2015-09-06: A double batch was made for Margaret's 104th Birthday Weekend.
2015-07-11: for SKDL; excellent. Even the boys ate some.
2015-03-14, 2014-12-12, 2014-03-07 Version
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06/10/2019
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