Recipes
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Jambalaya
Ingredients:
- Cooked rice
- 4 cups water
- 1/c box crab boil
- 1 lb fresh or frozen shrimp, shells on
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic minced or pressed
- 2 T butter
- 1-16 oz can diced tomatoes
- 1-6 oz can tomato paste
- 1/3 cup Worchestshire sauce
- 2 cups cooked ham cubed
- Louisiana Hot Sauce
- Zatarain's Creole Seasoning
Put about a cup of rice to a cup of water in the rice pot. Add a sprinkle of salt and vinegar. Turn it on.
Bring water to boil in large sauce pan. Add crab boil. Drop in the shrimp. Boil for about 3 minutes. Shrimp will turn
pink. Remove from heat and drain. Run cool water over the shrimp to cool them down before you peel and devein.
Set aside.
In a large sauce pan, saute onion, celery, and garlic in butter. Stir in the tomatoes (fluid too). Add tomato paste,
water, and Worchestshire sauce. Bring to boil. Reduce heat, cover, and simmer for about 15 minutes.
Add cooked rice, shrimp, and cubed ham to mixture. Season with Zatarain's Creole Seasoning and a little Louisiana
Hot Sauce. Stir and simmer for another 5 minutes. Remove from heat.
Makes 6 servings.
Bring water to boil in large sauce pan. Add crab boil. Drop in the shrimp. Boil for about 3 minutes. Shrimp will turn
pink. Remove from heat and drain. Run cool water over the shrimp to cool them down before you peel and devein.
Set aside.
In a large sauce pan, saute onion, celery, and garlic in butter. Stir in the tomatoes (fluid too). Add tomato paste,
water, and Worchestshire sauce. Bring to boil. Reduce heat, cover, and simmer for about 15 minutes.
Add cooked rice, shrimp, and cubed ham to mixture. Season with Zatarain's Creole Seasoning and a little Louisiana
Hot Sauce. Stir and simmer for another 5 minutes. Remove from heat.
Makes 6 servings.
