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| Jambalya |
| 1 1/2 lbs. peeled shrimp 1 lb. sliced sausage, browned 1/4 c. chopped onion 1/4 c. chopped green pepper 1/4 c. sliced celery 1/4 c. butter melted 1 tbsp. flour 1 tsp. cayenne 1/2 tsp. salt 2 cloves of garlic, mashed 1/4 tsp. black pepper 1/4 c. Lea and Perrins 2 c. chopped tomatoes, with 1/2 a can V-8 juice 2 c. uncooked rice Hot sauce |
| 1. Sautee onion, peppers and celery in butter until tender. 2. Combine flour and seasonings. Blend with the sautee. 3. Stir in Lea and Perrins. 4. Add tomatoes and juice, raw shrimp, sausage and rice. 5. Simmer for about 20-25 minutes, until the rice is cooked and most of the liquid is absorbed. Pass the hot sauce. Add more V-8 juice during cooking if necessary. Jambalya should have a dry texture- never soupy. |