Jambalaya 5

1/2 lb bacon
2 med onions, chopped
2 ribs of celery, chopped
1 cup chopped parsley
1 med bell pepper, chopped
1 tsp garlic powder,
1/2 cup green onion tops, chopped
2 lb of peeled raw shrimp
2-1/2 tsp salt
Dash of red or black pepper
8 cups water
4 cups raw long grained rice
2 tsp Kitchen Bouquet

Although this recipe calls for shrimp, you can use sausage, chicken, ducks, ribs, etc. in the place of the shrimp. Simply brown it well before you put in the place of the raw shrimp.

In a heavy thick 6 qt pot, brown the bacon until it is very crisp and dry. Remove the bacon, leaving the drippings in the pot. Brown the onions to a dark golden brown color. Add the celery, parsley, bell pepper and onion tops, and cook over a med. heat about 10 minutes. Add salt and pepper to taste. Add water, Kitchen Bouquet and bacon. As soon as this mixture comes to a boll, add the shrimp. Cook over a medium heat about 10 minutes and then add the rice. Cook about 10 minutes before covering the pot. Cover, and cook until rice is done. Stir rice once only during the cooking to allow juices to spread evenly.

Serves 10-12.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana