Shrimp Jambalaya

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

  • Cupfuls of Rice
  • 3 Tomatoes
  • 80 Lake Shrimp

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