Superb Shrimp Jambalaya
Superb Shrimp Jambalaya recipe
Yield
12 servingsPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yellow onion
coarsely chopped |
|
| 2 | medium |
garlic cloves
peeled and minced |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| ¾ | cup |
celery
finely diced |
|
| 4 | tablespoons |
bacon drippings
|
*
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 6 | ounces |
smoked ham
cut in 3/8inch cubes |
|
| 1 | large |
bay leaves
crumbled |
*
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 ½ | teaspoons |
salt
|
|
| 14 | ounces |
tomatoes
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 ¾ | cups |
water
cold |
|
| 1 ¾ | cups |
rice
uncooked, converted |
|
| 1 ½ | pounds |
shrimp
medium, raw, shelled, deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yellow onion
coarsely chopped |
|
| 2 | medium |
garlic cloves
peeled and minced |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 177 | ml |
celery
finely diced |
|
| 6E+1 | ml |
bacon drippings
|
*
|
| 45 | ml |
parsley leaves
minced |
|
| 173.4 | ml/g |
smoked ham
cut in 3/8inch cubes |
|
| 1 | large |
bay leaves
crumbled |
*
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.5 | ml |
salt
|
|
| 404.6 | ml/g |
tomatoes
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 414 | ml |
water
cold |
|
| 414 | ml |
rice
uncooked, converted |
|
| 680.4 | g |
shrimp
medium, raw, shelled, deveined |
|
Directions
Set a large kettle (not made of iron) over moderate heat.
Sauté the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden.
Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper.
Saute, stirring often, for 5 to 6 minutes.
Add the salt, tomatoes and their juice, tomato sauce and water.
Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes.
Adjust the burner heat so that the mixture simmers gently.
Stir in the rice, cover the kettle, and boil the rice for 40 minutes.
Add the shrimp, tossing the mixture lightly to distribute them evenly.
Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
Taste the jambalaya and add the cayenne pepper and salt, if needed.
