Jambalaya

“In the summer of 2002, Hon, Alvin, Ant and I took a little road trip down to L.A. and San Diego. We stayed at Ant’s house one night, and his Mom made this for us. Afterwards, she kicked Ant out of his own room so that Hon and I could have a real bed to sleep on. Poor Ant.” – April Ferre

Jambalaya

Course: Main Courses – Pasta & RIce
Cuisine: Creole

Ingredients

  • 1/2 Cup Onion Chopped
  • 1/2 Cup Green Pepper Diced
  • 1/4 Cup Celery Diced
  • 4 Cloves Garlic Minced
  • 2 Tablespoons Butter
  • 2 Pounds Raw Whole Shrimp Shelled And Deveined
  • 1 Cup Kielbasa Or Ham Diced
  • 2 Cups Tomatoes Diced
  • 1 Cup Raw Rice
  • Salt To Taste
  • Cayenne Pepper To Taste
  • 2 Bay Leaves
  • 1 Cup Water

Instructions

  • In large fry pan, sauté onion, green pepper, celery and garlic in butter.
  • Add shrimp and ham. Fry for 5 minutes. Stir in tomatoes and cook 10 minutes.
  • Stir in rice, salt, cayenne pepper, bay leaves and water. Bring to a boil. Cover and reduce heat. Simmer about 30 minutes or until rice is done.

2002 Recipe – Anthony Delacruz