Shrimp Jambalaya (with Riz Creole and Shrimp Broth)

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 Creole rice 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

1. Peel and devein the shrimp. The shells may be used to make a broth (see below).
2. 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.
3. 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. (The bottom of this recipe's method is cut off in the clipping; add the shrimp and cook until pink, then garnish with the green onion.)
4. RIZ CREOLE (boiled rice): Ingredients: 6 cups water; salt to taste if desired; freshly ground pepper to taste; 1 1/2 cups long-grain rice; 1 1/2 tablespoons butter; 1 1/2 teaspoons lemon juice. Bring the water to a boil in a saucepan and add the salt and rice. When the water returns to a boil, let the rice boil vigorously for exactly 17 minutes. Drain in a colander; run hot water over the rice. Drain again. Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated. Yield: 8 servings.
5. SHRIMP BROTH: Ingredients: shells from 2 pounds of raw shrimp; 6 cups water; 6 peppercorns; 1/2 cup coarsely chopped onion; 1 rib celery, coarsely chopped; 1 bay leaf; salt to taste if desired. Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids. Yield: about 6 cups.

Notes

A newspaper clipping with three related recipes: Shrimp Jambalaya, Riz Creole and Shrimp Broth. The bottom of the Shrimp Jambalaya method is cut off in the scan and its final steps are reconstructed.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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