Shrimp Jambalaya

Name: Shrimp Jambalaya (Jambalaya aux Chevrettes)
Cuisine: United States
Ingredients: 2 Cloves of Garlic; Salt and Pepper; 2 Sprigs Each of Thyme and Bay Leaf; 2 Tablespoonfuls of Butter; Cayenne to Taste; ½ Teaspoonful of Chili Pepper; A Tablespoonful of Flour; 3 Quarts of Broth, Oyster Liquor or Water; 2 Onions; 80 Lake Shrimp; 3 Tomatoes; 1½ Cupfuls of Rice

Jambalaya aux Chevrettes

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

1½ Cupfuls of Rice
3 Tomatoes
80 Lake Shrimp

Americas
United States
Pescatarian
Spicy
New Orleans

Method

Chop two onions very fine, and put them in a saucepan to brown with two tablespoonfuls of butter. After a few minutes add a tablespoonful of flour, and stir well. Then add chopped thyme, bay leaf and parsley, and two cloves of garlic, minced very fine. Let all of this fry five minutes longer, and be