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Shrimp Jambalaya

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  Celery leaves 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Onion slice 1
  Salt 2 Teaspoon
  Seafood seasoning 1 Teaspoon
  Shrimp/1 pound frozen shelled shrimp 1 1⁄2 Pound (Fresh Or Frozen In Shells)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Sugar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Seafood seasoning 1⁄2 Teaspoon
  Bottled hot pepper sauce 2 Dash
  Mushrooms 1 Cup (16 tbs), sliced
  File powder 1 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

In a large saucepan mix celery leaves, vinegar, onion slice, salt, 1 teaspoon seafood seasoning, and 4 cups water; bring to boiling.
Add shrimp in shells; return to boiling.
Simmer till shrimp turn pink, about 3 minutes.
Peel shrimp under running water; remove vein that runs down the back.
Cook chopped onion, celery, and garlic in butter till tender.
Add tomatoes, tomato paste, sugar, Worcestershire sauce, 1/2 teaspoon seafood seasoning, pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Simmer, covered, 30 minutes.
Add shrimp and mushrooms; simmer till shrimp are heated through and mushrooms are tender.
Stir in file powder; serve over rice.

Recipe Summary

Main Dish

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