For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ver medium high heat. Season shrimp with Creole seasoning and saute
Peel shrimp; slice shrimp lengthwise. Dice or slice sausage and saute in oil and butter over low fire about 5 minutes. Add onions, green peppers, celery and garlic; slowly saute until tender. Stir in tomatoes, seasonings, rice and water. Reduce heat and cover. Cook at low temperature 25 to 30 minutes. About 5 minutes before jambalaya is ready, add green onions and parsley. Cook until rice is fluffy. Serves 6.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Cook rice while making jambalaya or use leftover rice.
Fry sausage and bacon, stirring frequently.
Remove and drain all but 2 tablespoons fat.
Add onions and green pepper; cook 8 to 10 minutes.
Add parsley, bacon, sausage, garlic and seasonings; mix well.
Place shrimp over mixture.
Do not stir.
Pour rice over shrimp.
Add water to barely cover rice.
Do not stir. Cover.
Bring to a boil.
Reduce heat and cook 30 minutes.
Remove cover.
Reduce heat and continue heating 15 minutes to dry jambalaya.
Makes 8 servings.
Cook shrimp and sausage in oil and butter in a large saucepan over low flame for 5 minutes.
Add onion, green pepper, celery and garlic.
Cook until tender.
Stir in remaining ingredients, except green onions and parsley; heat to boiling.
Reduce flame and simmer, covered, for 30 minutes or until rice is tender.
Five minutes before the Jambalaya is done, add green onions and parsley.
Makes 6 servings.
Boil chicken in water seasoned with salt, pepper and bouillon.
Cut chicken in cubes.
Boil shrimp for 1 1/2 min. in chicken broth.
Add Old Bay Seasoning and bay leaves.
Remove shrimp.
Reserve broth.
In large iron pot brown onion, green pepper in margarine.
Add garlic, tomatoes and broth from chicken and shrimp.
Add rice; cover and cook slowly for 20-30 min. until rice is tender.
Add chicken and shrimp.
Heat but don't boil.
Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes).
Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
Spray saucepan with nonstick cooking oil.
Place onion over medium heat.
Saute onion until clear.
Add all ingredients, except shrimp.
Stir well.
Add shrimp; cover and cook on very low heat for 35 minutes.
Uncover and toss rice.
Cover again and cook very slowly until rice is done.
Yields 2 servings.
Peel and devein shrimp.
Cook shrimp in hot oil in a
Peel and devein shrimp.
Saute onion and green pepper in butter until tender.
Combine flour and dry seasonings; blend into onion mixture.
Stir in Worcestershire sauce and vinegar until smooth.
Add tomatoes and okra, stirring constantly until thickened.
Add shrimp and simmer uncovered for 15 minutes.
Stir in rice.
Yields 6 servings.
Smash tomatoes by squeezing through fingers.
Combine all ingredients, except shrimp, and simmer for 30 to 45 minutes.
Add shrimp and simmer 20 minutes.
Serve over cooked rice.
late and set aside. Scatter shrimp over rice, cover, and continue
Saute onions, pepper and garlic in butter for 2 to 3 minutes. Add shrimp and cook until pink.
Remove vegetables and shrimp from pan with slotted spoon and set aside.
Most of butter stays in pan, but if needed, add more to brown rice for a few minutes.
Add tomatoes, chicken broth and spices and bring to a boil.
Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed.
Add the shrimp and vegetables to pan. Heat through and serve.
Saute rice as box directs.
Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet.
Bring to boil over high heat.
Cover; reduce heat to low. Simmer for 10 minutes.
Stir in shrimp and green pepper.
Cover; simmer 8 to 10 minutes more, or until most of liquid is absorbed and shrimp turns pink.
Serves 5.
Thaw frozen shrimp. Cook green pepper, onions and garlic in oil until tender. Add remaining ingredients except parsley and shrimp. Cover and cook 20 minutes. Add shrimp. Cook another 5 to 10 minutes until shrimp are done and rice is tender. Stir occasionally. Add parsley at end of cooking period. Remove bay leaf before serving.
Fry the bacon in a skillet until crisp.
Drain on paper towels.
Cool pan down.
Put it on medium heat and cook the celery, onion and paper in the bacon fat until the onion is soft. Add the garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower heat and simmer for 20 minutes.
Add shrimp, parsley and salt.
Cook just until the shrimp is hot.
Mound rice on a platter.
Spoon the shrimp and tomato sauce over it.
Garnish with bits of crisp bacon.
Heat oil; add onions, garlic, bell pepper, green onions, sliced smoked sausage, paprika, salt and pepper.
Saute well.
Add shrimp, rice and shrimp stock; bring to a boil.
Cover and simmer on low for 20 to 25 minutes.
Stir with a fork.
Replace cover. Serve with green salad and French bread.
In large heavy skillet, put enough oil to cover bottom.
Saute onions and garlic until limp and golden.
Add shrimp and water. Heat to simmer and cook for 10 minutes.
Wash rice and add to shrimp mixture with green onions, salt and pepper.
Toss lightly and cook rapidly until most water is gone and rice begins to puff. Lower heat, cover and cook approximately 20 minutes or until rice is cooked and shrimp are tender but firm.
Serves 6.