Southern Style Shrimp Jambalaya Recipe

Several years ago my husband and I have had a trip down to Alabama and met a woman who ran a little diner-style restaurant on one of these back roads in the country. My husband ordered the Shrimp Jambalaya and enjoyed it. We asked her for the recipe and she said she would in a few minutes. After about 10 minutes, hands, they slip us a paper with her handwritten recipe on it.

We live in the Mid-Atlantic States as Southern-style food to eat every day not something that we get to enjoy too often. If we now make recipe for Darla, it brings back fond memories of our trip to Alabama.

The only changes we make use of their original recipe is that we like to use big shrimp and we only use a 1 / 2 an onion. You can find the recipe with the changes or with its original version.

Shrimp Jambalaya

1 large onion, finely chopped

1 / 2 medium bell pepper, chopped

1 clove> Garlic, finely chopped

3 tablespoons vegetable oil

1 pound raw medium shrimp

1 cup of rice, whether

2 cups chicken broth

1 teaspoon salt

1 / 2 teaspoon black pepper

1 / 2 teaspoon dried thyme

1 / 8 teaspoon crushed red pepper

1 can (16 ounces) whole tomatoes

Cooked 1 / 2 pound sausage (and cut into bite-size pieces)

In a soup pot, combine the chopped onion, pepper, garlic and 2 tablespoonsof vegetable oil. Saute these ingredients on medium heat for 3 minutes. Stir in the shrimp and cook for 5 minutes or until it is no longer pink. You need to stir frequently to prevent sticking to it. Remove shrimp mixture and set aside in a bowl.

Cook the remaining 1 tablespoon vegetable oil and rice in the soup pot over medium heat, stirring constantly, until the fried rice. This process takes 8-10 minutes. Stir in the chicken broth, salt, pepper, thyme,crushed red pepper and whole tomatoes. Heat this mixture in a boiling, then reduce heat. Cover and simmer until rice is soft (about 12-15 minutes).

Stir in the shrimp mixture and the chopped sausage. Cover and cook until the shrimp and sausages are hot. Serve immediately.

This recipe is a hearty 4-5 servings.

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