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Shrimp Jambalaya

chef.jackson's picture
Ingredients
  Ham fat/Lard 2 Tablespoon
  All purpose flour 2 Tablespoon
  Ham 1 Cup (16 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Raw shrimps 2 Pound, shelled and deveined
  Whole tomatoes 2 Cup (32 tbs), peeled and chopped (Canned or fresh)
  Cayenne 1 Pinch
  Raw rice 1 1⁄2 Cup (24 tbs)
  Dried thyme 1⁄2 Teaspoon, crumbled
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Boiling water 1 Cup (16 tbs) (adjust quantity as required)
Directions

MAKING
1 In a deep, heavy saucepan heat the ham fat and stir in flour.
2 Cook the flour until brown.
3 Add in ham, onion, garlic clove, and shrimps.
4 Cut the shrimps into pieces if very large.
5 Once the onions are golden, add tomatoes, cayenne, rice, thyme, chili powder, salt, and boiling water just enough to moisten the mixture.
6 Cover and simmer stirring occasionally with a fork, until the rice is tender.
7 Keep a check if additional boiling water is required.
8 The jambalaya should be moist, but not mushy or soupy.

SERVING
9 Serve with a tossed green salad and a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

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