For the sauce:.
Heat bacon
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
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.
stir well.
Add the shrimp and saute just until they
ven to 375 degrees. Toss shrimp shells with olive oil and
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
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.
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.
Put the onion, celery and bell pepper in a heavy skillet with oil and cook over a medium heat for 15 minutes; do not brown.
Add salt, red pepper, tomato sauce, liquid and raw shrimp.
Cook for 10 minutes over medium heat.
Remove from heat; add raw rice and some chopped parsley if desired.
Pour in a 2-quart casserole; cover and bake for 1 hour at 350\u00b0 or until rice is done.
Do not stir or uncover during cooking.
Cook rice while making jambalaya or use leftover rice.
Cook flour and cooking oil until very light brown.
Add chopped onions and garlic.
Cook until onions are soft.
Add tomato sauce, water, shrimp, salt and pepper.
Simmer for 30 minutes.
Cook rice while waiting.
Add cooked rice to the mixture and simmer for 5 more minutes.
Serve hot.
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.
asserole. Bake at 350\u00b0 for 40 to 50 minutes or
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.
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.