A Cooking Fool

Shrimp Jambalaya

Posted By: The Fool
Date: Sunday, November 15 2009, at 10:28 a.m.

In Response To: Shrimp Etoufee (The Fool)

This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it a bit. You can do the same. There's a lot of room for creativity here. You can cut the recipe in half for fewer people to feed.. AS with all Cajun/Creole you add hot sauce whenever you want.. Ingredients 4 tablespoons butter 2 tablespoons all-purpose flour 3 onions, chopped 1 clove garlic, minced 1/4 cup cooked ham, cut into strips 2 cups peeled and diced tomatoes 1 teaspoon dried oregano 2 cups uncooked white rice 3 cups hot chicken broth 2 pounds shrimp, peeled and deveined Directions 1. In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano or basil, rice, and broth. Cover, and simmer until just a little liquid remains. 2. Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

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The Fool -- Saturday, January 28 2006, at 10:42 a.m.

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The Fool -- Saturday, January 28 2006, at 10:50 a.m.

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The Fool -- Friday, February 17 2006, at 10:08 a.m.

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The Fool -- Sunday, November 15 2009, at 10:17 a.m.

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The Fool -- Sunday, November 15 2009, at 10:19 a.m.

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The Fool -- Sunday, November 15 2009, at 10:22 a.m.

Shrimp Jambalaya
The Fool -- Sunday, November 15 2009, at 10:28 a.m.

Jambalaya
The Fool -- Sunday, November 15 2009, at 10:33 a.m.

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The Fool -- Tuesday, December 29 2009, at 2:04 p.m.

 

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Message: > This Creole rice dish is a quick, lower fat version of > an old favorite. I've had this recipe for many years, > but have modified it a bit. You can do the same. > There's a lot of room for creativity here. You can cut > the recipe in half for fewer people to feed.. AS with > all Cajun/Creole you add hot sauce whenever you want.. > Ingredients > 4 tablespoons butter > 2 tablespoons all-purpose flour > 3 onions, chopped > 1 clove garlic, minced > 1/4 cup cooked ham, cut into strips > 2 cups peeled and diced tomatoes > 1 teaspoon dried oregano > 2 cups uncooked white rice > 3 cups hot chicken broth > 2 pounds shrimp, peeled and deveined > Directions > 1. In a large saucepan, melt butter over low heat. > Stir in flour until smooth. Stir in onions, garlic, > and ham; cook and stir until onion is soft. Stir in > tomatoes, and cook for 5 minutes. Mix in oregano or > basil, rice, and broth. Cover, and simmer until just a > little liquid remains. > 2. Add shrimp, and stir to evenly distribute. Cook for > 8 minutes, or until rice is cooked and shrimp turns > pink.
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