Lake shrimp jambalaya

Yield: 1 Servings

Measure Ingredient
1½ cup Rice
3 \N Tomatoes
80 \N Lake shrimp (Pontchartrain)
½ teaspoon Chili pepper
2 \N Onions, finely chopped
\N \N Cayenne pepper to taste
\N \N Salt & pepper to taste
2 \N Garlic clove
1 tablespoon Butter
1 tablespoon Flour
2 \N Thyme, sprigs
2 \N Bay leaf, sprigs

Brown chopped onions in a saucepan with butter. After a few minutes add the flour and stir well. Add minced Thyme, bay leaf, parsley and finely minced garlic cloves (2). Let all fry for five minutes longer being careful not to burn or over-brown. Add chili pepper and three large tomatoes, finely chopped, including juice. Simmer for 10 minutes more. When cooked add 3 qts broth or water. Bring to a good boil and add Lake Shrimp which have previously been cooked. Let boil again for 5 minutes; add 1-½ C rice well washed. Mix all well; boil for ½-¾ hr, stirring every once in a while. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33

Similar recipes