Source:

Talk About Good II, Jr. League of Lafayette, Louisiana 1979

Serves/Makes:12

Ingredients

• 2 lbs (.9 kg). shrimp, shelled and deveined
• salt and pepper
• 3 tbsp (45 ml) fat
• 1 tbsp (15 ml) flour
• 4 cups (950 ml) stock (shrimp, ham, or chicken)
• 1 green pepper, finely chopped
• 6 scallions, finely chopped
• 2 dozen oysters
• 1-1/2 cups (350 ml) cooked ham, diced
• 1 cup (225 ml) cooked chicken, diced
• 6 cups (1425 ml) cooked rice
• parsley
• hearts of celery
• radishes
• scallions

Preparation

• Put shrimp in pan and cover with cold water; season with salt and pepper.
• Cook until shrimp are tender; about 5 minutes; drain, saving stock.
• Melt fat in a pan and stir in flour.
• Blend in hot stock, vegetables and oysters and simmer a few minutes until tender.
• Add shrimp, ham, chicken and rice.
• Stir until piping hot.
• Turn onto a hot platter and decorate with parsley, hearts of celery, radishes and scallions.

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