Shrimp Jambalaya Recipe
Ingredients
| Celery leaves | 1/2 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Onion slice | 1 | |
| Salt | 2 Teaspoon | |
| 1 teaspoon seafood seasoning | ||
| Frozen shrimp | 1 1/2 Pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Tomato Paste | 1 6 Ounce | |
| Sugar | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/2 teaspoon seafood seasoning | ||
| Several dashes bottled hot pepper sauce | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| File powder | 1 Teaspoon | |
| Hot cooked rice | ||
Directions
In a large saucepan mix celery leaves, vinegar, onion slice, salt, 1 teaspoon seafood seasoning, and 4 cups water; bring to boiling.
Add shrimp in shells; return to boiling.
Simmer till shrimp turn pink, about 3 minutes.
Drain.
Peel shrimp under running water; remove vein that runs down the back.
Cook chopped onion, celery, and garlic in butter till tender.
Add tomatoes, tomato paste, sugar, Worcestershire sauce, 1/2 teaspoon seafood seasoning, pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Simmer, covered, 30 minutes.
Add shrimp and mushrooms; simmer till shrimp are heated through and mushrooms are tender.
Stir in file powder; serve over rice.
Add shrimp in shells; return to boiling.
Simmer till shrimp turn pink, about 3 minutes.
Drain.
Peel shrimp under running water; remove vein that runs down the back.
Cook chopped onion, celery, and garlic in butter till tender.
Add tomatoes, tomato paste, sugar, Worcestershire sauce, 1/2 teaspoon seafood seasoning, pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Simmer, covered, 30 minutes.
Add shrimp and mushrooms; simmer till shrimp are heated through and mushrooms are tender.
Stir in file powder; serve over rice.
Chef
