Recipe Help--Shrimp Jambalaya

[Tom J]

Help! I am having some people over tonight for a belated birthday celebration (my 51st). I promised I would cook shrimp jambalaya. I have cooked it dozens of time based on a recipe I had found in an otherwise worthless cookbook. When Barb and I looked for it last night we could not find it. I have gone on the internet, and found some recipes that I believe will work, but nothing quite the same the one I have used in the past.

From what I remember I did the following:

1. Melted butter in a large skillet for which I have a cover.
2. Stirred in flour and cooked until bubbly.
3. I believe I then added some chopped bacon, garlic and chopped onions. Cooking again until the onions became almost clear.
4. From there I added diced tomatoes and a chopped red bell pepper and some spices (I think crushed reds, cayenne pepper and parsley).
5 I added two cups of long grained rice poured in about three cups of a mixture of chicken broth and clam juice, covered and let simmer for about 20-25 minutes.
6. Finally, I added two pounds of raw deveined shelled shrimp, recovered and let cook until the shrimp was pink.)

As you can see I remember most of the recipe, but not all the details. I really like the way this turned out. Does anyone have a recipe that is close or any suggestions about quantities of the incredients I have spoken of?

Thanks

[crokett]

If you are a member over there, post this on Woodnet forums. There are several good cooks over there. You could also post on a cooking forum.

[leehljp]

My wife is from N.O. Can she cook Jamalaya and étouffée! I learned to cook chicken sausage gumbo when there. She is not here now or I would ask her.

One thing that real cajun food has is plenty of spices and fairly hot too. From Houma and Thibideaux to Morgan City and over to Lafayette, the food among home people there is fairly hot. I find that most people outside of the area don't really like it that hot. My kids were raised on it. I love it!

[LCHIEN]

Help! I am having some people over tonight for a belated birthday celebration (my 51st). I promised I would cook shrimp jambalaya. I have cooked it dozens of time based on a recipe I had found in an otherwise worthless cookbook. When Barb and I looked for it last night we could not find it. I have gone on the internet, and found some recipes that I believe will work, but nothing quite the same the one I have used in the past.

From what I remember I did the following:

1. Melted butter in a large skillet for which I have a cover.
2. Stirred in flour and cooked until bubbly.
3. I believe I then added some chopped bacon, garlic and chopped onions. Cooking again until the onions became almost clear.
4. From there I added diced tomatoes and a chopped red bell pepper and some spices (I think crushed reds, cayenne pepper and parsley).
5 I added two cups of long grained rice poured in about three cups of a mixture of chicken broth and clam juice, covered and let simmer for about 20-25 minutes.
6. Finally, I added two pounds of raw deveined shelled shrimp, recovered and let cook until the shrimp was pink.)

As you can see I remember most of the recipe, but not all the details. I really like the way this turned out. Does anyone have a recipe that is close or any suggestions about quantities of the incredients I have spoken of?

Thanks

sounds reasonable. Adding diced ham or cut up sausage is great.

[Jbridge337]

Saw this on an episode of Throwdown with Bobby Flay on FoodTV. Not shrimp, but should be easily modified for shrimp in addition to or instead of other meats. If I remember correctly, the guy whose recipe this is is reknown in the area for his jambalaya.

http://www.foodnetwork.com/food/reci..._34569,00.html

Jim

[Tom J]

Everything Worked Out

Thanks for all the advice. Between my memory and your advice I was able to reconstruct a recipe that worked great.

[gsmittle]

Tell you what....

Just send those shrimp to my place and I'll eat, I mean PREPARE them for you!

g.