Shrimp Jambalaya
2013-01-06
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Ingredients
- 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
Method
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.
Recipe Type: Jambalaya
Average Member Rating
(3.3 / 5)
3 people rated this recipe
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