Main Dish – Creole
Shrimp Jambalaya
Ingredients
- 2 lb shrimp in the shell
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 cup finely chopped onion
- 1 cup finely chopped green onions or scallions
- 1 cup finely chopped green pepper
- 1 cup finely chopped celery
- 1 tbsp finely minced garlic
- 1 cup cooked ham cut into 1/2-inch cubes
- 2 cup crushed imported tomatoes
- ½ tsp dried thyme
- 1 tsp dried crushed oregano
- 1 cup optional, or serve with Riz Creole long-grain rice
- salt to taste if desired
- freshly ground pepper to taste
- 5 cup water or shrimp broth
- ½ cup optional, for garnish finely chopped green onion or scallions
Method
- Peel and devein the shrimp. The shells may be used to make a broth (see the separate Shrimp Broth recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add the ham and cook briefly. Add the tomatoes, thyme, oregano, rice (if using), salt, pepper and water or shrimp broth. Bring to a boil, cover and simmer until the rice is tender, about 20 minutes.
- Add the shrimp and cook until pink, then garnish with the green onion.
Notes
One of three related recipes on a single newspaper clipping (with Riz Creole and Shrimp Broth, now separate cards).
Original card
The recipe above was transcribed from this scan of Vera’s original card.