Monday, February 20, 2012

J.D.'s Creole Shrimp Jambalaya
I developed this recipe when I found myself with a bonanza
batch of shrimp and a small freezer. How many can you eat?

3 tablespoons olive or vegetable oil
1 Spanish onion, chopped
1 green pepper, seeded and chopped
3 celery ribs with tops, chopped
2 cloves garlic, minced
1 large can tomatoes and 3 cans tomato sauce
1/2 teaspoon seasoned salt
Salt and pepper to taste
1 large bay leaf
1 ring smoked sausage, sliced
2 pounds shrimp, peeled and deveined

Sauté onion, green pepper, celery and garlic in oil till tender. Add tomatoes and tomato sauce, 1 tomato sauce can of water and sliced sausage. Add seasonings and simmer 15 minutes. Add shrimp and simmer 10 minutes. Remove bay leaf. Serve over cooked rice.

1 comment:

  1. We adore Jambalaya. This recipe sounds so easy and delicious.