North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

December 4, 2017 | Vanda Lewis

another fresh seafood idea

The names of Creole and Cajun recipes often come from the native languages, in fact, “Jambalaya,” for instance, derives from the French word meaning “ham” and the African word for “rice,” connected by the Acadian “a la.”

Melt margarine in large heavy pot over medium heat. Add sausage, onion and celery and cook until sausage is brown and onion and celery are tender. Stir in flour and cook slowly, stirring constantly, until the roux is copper-colored. Add tomatoes. Cover and simmer about 5 minutes. Add rice, garlic, broth, red pepper, thyme, green pepper and parsley. Mix well. Cover and simmer until rice is barely done, about 20 minutes. Return to boil. Stir in oysters and shrimp. Cook until oysters and shrimp are done, about 8 to 10 minutes. Serves 8 to 10.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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