Shrimp Jambalaya Recipe
Ingredients
| Ham fat or lard - 2 tablespoons | ||
| All-purpose flour - 2 tablespoons | ||
| Ham | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm) | |
| Raw shrimps - 2 pounds , shelled and deveined | ||
| Canned tomatoes | 2 Cup (16 tbs), peeled | |
| Cayenne - Pinch | ||
| Raw rice | 1 1/2 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Chili powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Boiling water | ||
Directions
MAKING
1 In a deep, heavy saucepan heat the ham fat and stir in flour.
2 Cook the flour until brown.
3 Add in ham, onion, garlic clove, and shrimps.
4 Cut the shrimps into pieces if very large.
5 Once the onions are golden, add tomatoes, cayenne, rice, thyme, chili powder, salt, and boiling water just enough to moisten the mixture.
6 Cover and simmer stirring occasionally with a fork, until the rice is tender.
7 Keep a check if additional boiling water is required.
8 The jambalaya should be moist, but not mushy or soupy.
SERVING
9 Serve with a tossed green salad and a dessert.
1 In a deep, heavy saucepan heat the ham fat and stir in flour.
2 Cook the flour until brown.
3 Add in ham, onion, garlic clove, and shrimps.
4 Cut the shrimps into pieces if very large.
5 Once the onions are golden, add tomatoes, cayenne, rice, thyme, chili powder, salt, and boiling water just enough to moisten the mixture.
6 Cover and simmer stirring occasionally with a fork, until the rice is tender.
7 Keep a check if additional boiling water is required.
8 The jambalaya should be moist, but not mushy or soupy.
SERVING
9 Serve with a tossed green salad and a dessert.
Chef
