Shrimp Jambalaya

The Creole Cookbook, p. 38

1 lb. fresh shrimp with shells

1 large onion (about ¾ cup, chopped)

2 tablespoons butter or margarine

½ lb. (about 1 cup) diced cooked ham

1 clove garlic, finely minced or crushed in a garlic press

3 cups meat broth

2 cups (1 No. 2 can) sieved, cooked tomatoes

2 tablespoons chopped parsley

1 teaspoon salt

¼ teaspoon thyme

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon chili powder

½ bay leaf, crushed.

1 cup rice

Prepare, coarsely chop, and set aside shrimp. 

Obviously it's hard to get fresh shrimp in South Dakota, so I made do with frozen.

Clean and finely chop onion.

Heat margarine in a 3 qt. saucepan over low heat. Add onion to the saucepan and ham and garlic. Cook over medium heat util onion is transparent. Add to saucepan and blend together meat broth, tomatoes, parsley, salt, thyme, pepper, cayenne pepper, chili powder, and bay leaf. 

Already bursting with flavor!

Cover and bring to boiling. So boiling will not stop, add gradually, stirring with a fork, rice. (The Rice Industry no longer considers it necessary to wash rice before cooking.)

Simmer, covered, about 20 min., or until a rice kernel is entirely soft when pressed between fingers.

Beautiful stuff!

Add cooked shrimp pieces and simmer about 5 min. longer.

Serve jambalaya hot.

This is why cooking is magical: You put all these different things in a pot, leave them alone for a while, and then they meld into this wonderful new thing that you get to enjoy.

Note: Any shellfish, such as crab or lobster, may be substituted for shrimp.

My Rating: 4/5 "This hit the spot in so many ways. It's got that savory saltiness we all love in Louisiana dishes. It's got a wonderful balance of meat and fish. And you get to nom on big mouthfuls of rixe, which is always a satisfying experience. I'm sure there are restaurants in the French Quarter that do fancy gourmet jambalayas, but for a weeknight dinner this one does the job just fine."