Shrimp Jambalaya 2 pounds fresh shrimp, peeled and deveined
1 medium onion, diced
2 medium green bell peppers, diced
8 stalks celery, diced
1 28-ounce can diced tomatoes
1 cup vegetable oil
1/4 cup flour
Cayenne pepper to taste
1/8 teaspoon black pepper
Salt to taste
1/2 teaspoon minced garlicAdd oil to large skillet over medium-high heat. Sauté onions, celery, green bell peppers, and garlic 2 minutes, then cover and simmer about 5 minutes or until tender. Sprinkle flour over vegetables and stir. Cook 5 minutes until mixture begins to brown and stick to vegetables. Stir in tomatoes; allow to boil until thickened. Add shrimp and seasonings. Cook an additional 5 minutes. Serve over white rice.
Send comments or suggestions to mimijacobs91@yahoo.com
You are here:
Fish & Seafood Recipes
Click any link below to visit other parts of our site
Return
Home
Recipe
of the Week
Table of
Contents
Index
Fish &
Seafood Index