Shrimp Jambalaya

Jambalaya aux Chevrettes

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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
  • 2 Onions
  • Cayenne to Taste
  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of Flour
  • ½ Teaspoonful of Chili Pepper
  • 3 Quarts of Broth, Oyster Liquor or Water
  • Salt and Pepper
  • 2 Cloves of Garlic
  • 2 Sprigs Each of Thyme and Bay Leaf

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 careful not to let it burn or brown too much. Add a half teaspoonful of Chili pepper, and three large tomatoes, chopped fine, and also add the juice. Let all brown or simmer for ten minutes longer. When cooked, add three quarts of broth or water, or, if on Friday, and you do not eat meat, add oyster liquor or water (the former preferred) which has been heated to the boiling point. Let all boil well, and then add the Lake Shrimp, which you will already have boiled. Let the mixture boil again for five minutes, and add one cup and a half of Rice, or half a pound, which has been well washed. Season well with salt and Cayenne pepper. Mix all well, and let boil for a half or three-quarters of an hour longer, stirring every once in a while, so as to mix all together. Serve hot.