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Shrimp Jambalaya
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Recipe Information
Talk About Good II, Jr. League of Lafayette, Louisiana 1979


  • 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
  • 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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