Jambalaya


2 lbs. large fresh shrimp, peeled, and deveined, save shells
3 lbs. king crab legs, pick out meat and save shells
2 medium onions, chopped
1 red or green bell peppers, chopped
4 ribs celery, chopped
4 cloves garlic, minced
1 cup green onions, chopped
1 cup fresh parsley, chopped fine
2 1/2 tsp. salt
1 tsp. white pepper
2 tsp. cayenne pepper
2 bay leaves
4 c. raw long grain rice
4 c. water
1/2 lb. bacon

Peel shrimp. Boil crab legs, reserving water, and pick out meat. Refrigerate shrimp and crab until ready to use. Put shrimp and crab shells in pot with crab leg water. Add more water to make 8 cups water for making of seafood stock. Let stock cook on medium while preparing vegetables. In a heavy thick 8 quart pot, brown the bacon until it is very crisp and dry. Remove bacon, leaving the drippings in the pot. Saute onions in drippings until light golden in color. Add the celery, bell pepper, green onions and garlic, and cook over medium heat for about 10 minutes. Add salt, pepper and cayenne, stir well. Add strained stock and bay leaves. Crumble bacon and add to mixture. As soon as mixture comes to a boil add shrimp and stir. Cook over medium heat for 10 minutes and then add crab meat and rice. Cook another 10 minutes before covering pot. Add parsley, cover and cook until rice is done. Stir rice only once to allow juices to spread. Remove bay leaf before serving.




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