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Shrimp Jambalaya a la Louisiana
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A savory rice and shrimp casserole.



  • 1 tbsp (15 ml) fat
  • 1 tbsp (15 ml) flour
  • 1/2 cup (125 ml) onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp (30 ml) parsley, chopped
  • 1/2 cup (125 ml) chedder cheese, grated
  • 1 14-1/2 oz (406 grm). can diced stewed tomatoes
  • 1/2 cup (125 ml) water
  • 1/3 cup (80 ml) green pepper, chopped
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 1/4 tsp (1 ml) tabasco sauce
  • 1/4 tsp (1 ml) thyme
  • 2 tbsp (30 ml) Worcestershire sauce
  • 3 cups (700 ml) cooked rice
  • 2 cups (475 ml) cooked peeled shrimp (frozen, small to medium size work great)
  • 1 cup (225 ml) chedder cheese, grated
  • parsley for garnish
  • In a large skillet, make a roux of fat and flour.
  • Add onion and cook in roux until withered.
  • Add garlic, parsley, 1/2 cup (125 ml) grated cheese, tomatoes, water, green pepper, salt, pepper, tabasco, thyme and Worcestershire sauce.
  • Let these ingredients come to boil for 5 minutes.
  • Add cooked rice and shrimp.
  • Stir slowly for 10 minutes over low heat.
  • Pour into buttered casserole dish.
  • Sprinkle 1 cup (225 ml) grated cheese over top.
  • Add chopped parsley for garnish.
  • Place in 350 degree (175 C.) oven for 15 minutes.
  • If frozen or prepared ahead, heating takes longer.
This came from a newsprint recipe booklet picked up in Louisiana in the 60's. Serve with a green vegetable, tossed green salad and some nice dinner rolls.

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