Welsh Family Kitchen
Shrimp Jambalaya
The original recipe came from Southern Living Complete Quick and Easy Cookbook: 2009
Make a day ahead; better the 2nd day.
2 pounds large shrimp
3 T oil
3 T flour
2 mild Italian Sausages
2 Sweet Italian Sausages
1 medium onion, chopped
1 cup chopped celery
1 green pepper, chopped
1 T garlic, minced
16 oz, Chicken Broth
1 can, Rotel tomatoes with chilies
1/2 cup chopped fresh parsley
1/2 t Cayenne pepper
Fluffy Rice [w/16oz chicken stock]
Poach the sausages. Cool, peel and dice.
Saute the sausages in EVOO
Saute the chopped veggies w/the sausage & garlic and remove.
Stir together oil and flour over medium heat, stirring constantly, 12-15 minutes until the roux is caramel-colored.
Add the tomatoes, chicken broth and sausage veggie mixture.
Stir in parsley, and Cayenne pepper;
This is a good place to hold, if necessary.
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.
2021-03-14: Made a day ahead for SKDL, and Pi Day.
2020-11-26: Made a day ahead for Sal‘s birthday dinner. No salt was added but 1 tablespoon better than bullion, chicken was added. Cayenne pepper was cut from 1 teaspoon to 1/2 teaspoon. Leftovers went home with Kate, Sal and the boys.
2020-08-07: Started on Friday afternoon for Saturday’s dinner. Served over yellow rice with 2 quarts going to the freezer.
2019-06-09: previous version served to SKDL; This is radically changed for next time.
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