Saute onions, peppers, garlic, celery and parsley.
Add ham, tomatoes, tomato sauce and rice.
Simmer about 1/2 hour.
Add shrimp on top and steam until shrimp turns pink (about 10 or 15 minutes).
In a large heavy pot, add olive oil and cook onions over medium heat until dark brown.
(This will take at least 20 minutes.)
Stir often.
Add celery and bell pepper and cook for a few minutes.
Add shrimp and cook on low heat, about 15 minutes. Add water, salt, black pepper, hot sauce and rice.
Stir once, cover and cook on low heat until rice is fully cooked.
Melt fat and add flour, stirring until smooth and golden.
Add chopped ham, shrimp and tomatoes and cook for three minutes.
Add onion, seasonings and water.
Simmer for ten minutes.
Add rice and boil until tender, about 30 minutes.
The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
Keep covered during cooking.
e used.
Also, defrost shrimp, if needed.
Cut pineapple
Marinate the shrimp at least 2 hours in the combined recipe. Cut shrimp up back to devein.
Cook on grill over low heat. Shrimp will turn pink and start to pull off shell.
ay ahead.
For the Jambalaya:.
Heat butter in skillet
to 4 hours. Add shrimp and roasted pepper. Cover and
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.
omatoes. Add both types of shrimp, and sausage. Begin cooking the
ver medium high heat. Season shrimp with Creole seasoning and saute
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ntil crisp tender. Add the shrimp and garlic; cook stirring frequently
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
then stir.
--------Jambalaya----------.
If you are using shrimp, peel it
Season shrimp with salt and pepper and
ou intend to serve the jambalaya, discard marinade and bake chicken
ushy.
Add the cooked shrimp, stir well, and cook until
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.
he pot along with the shrimp boil. Bring to a simmer