Lake Shrimp Jambalaya Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Rice,
3: Tomatoes,
80: Lake shrimp, Pontchartrain
1/2 tsp: Chili pepper,
2: Onions, finely chopped
Cayenne pepper to taste,
Salt & pepper to taste,
2: Garlic clove,
1 tbsp: Butter,
1 tbsp: Flour,
2: Thyme, sprigs
2: Bay leaf, sprigs
Directions:
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 1-1/2 C rice well washed. Mix all well; boil
for 1/2-3/4 hr, stirring every once in a while. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
Source from luhu.jp
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 1-1/2 C rice well washed. Mix all well; boil
for 1/2-3/4 hr, stirring every once in a while. Source: FISHES AND
FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
Source from luhu.jp