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SHRIMP JAMBALAYA - DOUBLE BATCH |
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| Ingredients: |
4 pounds large shrimp
6 T oil
6 T flour
2 lbs Andouille Sausage
2 medium onions, chopped
2 cups chopped celery
2 green peppers, chopped
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2 T garlic, minced
32 oz, Chicken Broth
2 cans, Rotel tomatoes with chilies
1 cup chopped fresh parsley
2 t Cayenne pepper
Fluffy Rice
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| Procedures: |
Cut the shrimp into bite sized pieces.
Poach the sausage, remove from casings and crumble.
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: |
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2015-09-05: This double batch of the regular recipe was made for Margaret's 104th Birthday Weekend.
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09/13/2015
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