Shrimp Jambalaya

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  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 onions, chopped
  • 1 clove garlic, chopped
  • 1/4 pound ham, cut into strips
  • 2 cups canned tomatoes
  • 2 pounds shelled, deveined shrimp
  • 3 cups water, broth or fish stock
  • 2 cups rice
  • Salt and pepper to taste
  • Dash of Tabasco sauce


Step 1

Melt the butter in a large Dutch oven and blend in the flour.

Step 2

Add onions, garlic and ham and cook just until the onion becomes transparent.

Step 3

Add the tomatoes and cook them down for a few minutes.

Step 4

Add salt and pepper to taste.

Step 5

Wash the rice well and add to the sauce. Add more water, if necessary.

Step 6

Cook until rice is done.

Step 7

Add shrimp and cook on low heat for 5 to 10 minutes, until shrimp looks opaque. Do not overcook shrimp, or they will become tough.

Step 8

Watch closely as rice cooks, to be sure there is enough liquid to keep from burning. Add water, tomato juice or V-8 if necessary.

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