Jambalaya Lafitte - All Recipes World

Home | Submit recipe | Popular recipes | Top rated recipes |

Recipe categories:

Recommended Sites
Free Services
Free Emails
Funny Pictures
Funny Jokes
Song Lyrics
E-Cards
Spam Free Email
Google PR Checker
Web Search
Short URL Service
Freewares
Sharewares
Free Banner Generator
Web Proxy
Free Wallpapers
Free Music Download

Jambalaya Lafitte

Category

Cajun

Contributor

admin

Ratings

Comment (s)

Ingredients

1 pound fresh shrimp - medium -- heads off
1 1/2 cups cooked ham or tasso - diced
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 garlic clove - crushed
1 cup raw rice
1 1/4 cups green onion - chopped
1/2 cup smoked sausage - sliced 1/2" thick
1 medium onion - chopped fine
1 celery rib - chopped fine
1 medium green pepper - chopped fine
2 medium tomatoes - peeled -- seeded -- roughly
-- chopped
1 bay leaf
2 teaspoons fresh thyme or 1/2 tsp dried
2 teaspoons salt
1 teaspoon black pepper - ground
1/2 teaspoon white pepper - ground
1 teaspoon cayenne pepper - ground
1 cup white wine - dry
1 doz unwashed fresh shucked oysters
1/4 cup parsley - chopped

Procedures

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.

Rate this recipe :

Send this recipe to your friend(s)

Post this recipe to your blog or website

<h1> Jambalaya Lafitte</h1>
 Ingredients :
 1 pound fresh shrimp - medium -- heads off 
 1 1/2 cups cooked ham or tasso - diced 
 1 tablespoon all-purpose flour 
 1 tablespoon vegetable oil 
 1 garlic clove - crushed 
 1 cup raw rice 
 1 1/4 cups green onion - chopped 
 1/2 cup smoked sausage - sliced 1/2" thick 
 1 medium onion - chopped fine 
 1 celery rib - chopped fine 
 1 medium green pepper - chopped fine 
 2 medium tomatoes - peeled -- seeded -- roughly 
 -- chopped 
 1 bay leaf 
 2 teaspoons fresh thyme or 1/2 tsp dried 
 2 teaspoons salt 
 1 teaspoon black pepper - ground 
 1/2 teaspoon white pepper - ground 
 1 teaspoon cayenne pepper - ground 
 1 cup white wine - dry 
 1 doz unwashed fresh shucked oysters 
 1/4 cup parsley - chopped <hr hieght="1">
 Procudures
 Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain. 
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes. 
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates. 
 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

Enter Comment

Comments :

Syndicate

Bookmark this page