Recipe by Michelle Karam
2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced 1/2 cup dry white wine or pale ale beer
1 stick of butter
1 teaspoon paprika
2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 lemon juiced
2 teaspoon worcestershire sauce
1 tablespoon of fresh rosemary finely chopped
salt and pepper
Melt butter in a deep skillet
Add shrimp and all other ingredients into a large bowl and combine well.
Add into skillet with melted butter and cook on medium low heat until all the shrimp have turned a bright pink. Don’t overcook or else the shrimp will turn rubbery.
Slice some french baguette and use it to sop up the liquid! MMMM!!!!
We found this recipe on the blog of a Mr. Jerry W. Odom. Apparently, this is his grandfather’s recipe. On his blog Odom says, “the secret to making it wonderful is cooking it over a wood fire. Of course a stove or gas flame works fine. This recipe is for a small 8-10qt pot which will feed 8 people easily. You can double or triple it for bigger sizes. ”
4 big yellow onions chopped fine
about 8 cups water.
4 cups rice
1 bell pepper – chopped
2-3 banana peppers – chopped – optional if you want a hot jambalaya
3-5 crushed garlic cloves
2 bundles green onions. – chopped
2 lbs hot sausage – chopped
1 whole chicken cut up or pork.
salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)
Jambalaya cooking instructions:
Brown your sausage and chicken and put them on the side. Cook down your yellow onions & garlic constantly stirring. Add a little water if necessary so it doesn’t get dry in the bottom of the pot. Don’t burn them or the whole recipe is screwed. Once you’ve sauteed this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once. You only want to bring the bottom to the top. Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread, white beans and salad.