All in creole

Shrimp Jambalaya (4-6) Trib (1968)

Shrimp Jambalaya (4-6) Trib (1968)

Audrey de Vere Hunt
creole, Chicago Tribune, shrimp

Shrimp Jambalaya (4-6) Trib (1968)

1 large onion chopped fine

1 cup uncooked rice

2 tbsp butter

3 cups beef bullion

1 can (1 lb. 4 oz) tomatoes

2 tbsp chopped parsley

1 small clove garlic minced

1 tsp salt

¼ tsp thyme

1/8 tsp pepper

1/8 tsp cayenne

1/8 tsp chili powder

½ bay leaf crunched

1 lb cooked shrimp

½ lb cooked ham cut into ½” chunks

Saute onion for 5 minutes in a large skillet. Add rice, bullion, tomatoes, and seasonings. Bring to a boil. Reduce head, cover, and simmer for 30 minutes. Add shrimp and ham. Simmer 10 minutes longer or till heated through and liquid is absorbed.  

Shrimp Creole (6 cups) 6/69

Shrimp Creole (6 cups) 6/69

Audrey de Vere Hunt
shrimp, creole

Shrimp Creole (6 cups) 6/69

½ cup chopped onion

½ cup celery

½ cup green pepper

2 clove garlic minced

3 tbsp salad oil

1 lb can tomatoes

1 8 oz. can tomato paste

1 ½ tsp salt

½ tsp pepper

1 tsp Worcestershire sauce

1/8 tsp tabasco

1 tbsp cornstarch

2 tbsp water

1 ½ lbs cleaned raw shrimp

Directions:

Cook onion, celery, green pepper, and garlic in oil until tender. Add tomatoes, tomato paste, and seasonings. Bring to boil and simmer for 30 minutes. Blend cornstarch and water and stir into tomato mixture. Add shrimp, cover, and simmer for 15 minutes.