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Shrimp and Oyster Jambalaya


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.”

  • 1 pound small shrimp, peeled
  • 1 pint standard oysters
  • 1/2 pound Italian sausage, cut into bite-size pieces
  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 tablespoon flour
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 cup uncooked rice
  • 1 teaspoon garlic, pressed
  • 4 cups chicken broth
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup green pepper, chopped
  • 3 tablespoons fresh parsley, minced

Melt butter 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.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas