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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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From Junior League of New Orleans, Jambalaya 1980 Ingredients:
2 1/2 lbs raw shrimp, peeled and deveined |
1 1/2 tablespoons bacon grease or 1 1/2 tablespoons lard |
1 1/2 tablespoons flour |
1/2 cup onion, chopped fine |
1/3 cup green pepper, chopped fine |
1/4 cup celery, chopped fine |
1 (8 ounce) can tomato sauce |
1 (16 ounce) can whole tomatoes |
1 garlic clove, minced |
1/4 teaspoon tabasco sauce |
2 tablespoons worcestershire sauce |
1 teaspoon white sugar |
2 teaspoons salt |
1/4 teaspoon black pepper |
2 tablespoons italian parsley, chopped |
3/4 cup green onion, chopped |
2 cups rice, steamed |
Directions:
1. In a large pot, heat bacon grease (or lard) and add flour, stirring constantly until roux is golden brown.
2. Add onion, green pepper, and celery and cook until tender (about 10 minutes).
3. Pour in tomato sauce, whole tomatoes and liquid, and combine well.
4. Add garlic, Tabasco, worchestershire, sugar, salt, and pepper.
5. Simmer 30 minutes; stirring occasionally.
6. Add shrimp, parsley, and green onions; cook another 30 minutes.
7. Serve over rice.
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