Shrimp Jambalaya

One Version of a Fine Cajun Dish of Spanish Origin.

? c Chopped celery

? c Chopped Onion

? c Chopped green pepper

? t thyme, Crumbled

  • 2 Lbs Shrimp, Cooked, Shelled, And Deveined

? c Finely Chopped parsley

salt to Taste

  • 4 c Hot Cooked rice

Fry The Bacon in a Skillet And, When it is Crisp, Drain on Paper Towels. IfThe Skillet is Very Hot, Let it Cool Down a Bit. Put it Over Medium Heat AndCook The celery, Onion, And green pepper in The bacon fat Until The Onion IsSoft. Add The garlic, tomatoes, cayenne pepper, chili powder, And thyme.Lower The Heat And Simmer 20 Minutes. Add The Shrimp, parsley, And salt ToThe tomato Sauce And Cook For a Few Minutes Until The Shrimp is Hot. MoundThe rice on a Platter, Spoon The Shrimp And tomato Sauce Over It, AndGarnish With Bits of Crisp Bacon.

Serves 6

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham

Typed By: Susan Godfrey

contributed by Edit

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