Shrimp Jambalaya
- 3 slices bacon, diced
- 1 teaspoon chili powder
- half cup chopped celery
- quarter teaspoon thyme, crumbled
- half cup chopped onion
- 2 pounds shrimp, cooked shelled and deviened
- 1 tablespoon minced garlic
- quarter cup finely chopped parsley
- half cup chopped green pepper
- Salt to taste
- one third teaspoon cayenne pepper
- 4 cups of cooked rice
- 4 cups canned tomatoes with liquid
Fry the bacon in a skillet and , when it is crisp, drain on paper towels. If the
skillet is very hot, let it cool down a bit. Put it over medium heat and cook the
celery, onion, and green pepper in the bacon fat until the onion is soft. Add the
garlic, tomatoes, cayenne pepper, chili powder , and thyme. Lower the heat and simmer 20 minutes.
Add the shrimp, parsley, and salt to the tomato sauce and cook for a few minutes
until the shrimp is hot. Mound the rice on a platter, spoon and tomato sauce over
it, and garnish with bits of crisp bacon.
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