Prep 45 mins
Cook 1 hr 30 mins
She got this recipe while we lived in Louisiana, during my early childhood. It was love at first bite. The only thing that changed over time was how much cayenne pepper I used on it. If you just lightly spice it during cooking, then everyone can add their own cayenne pepper at the table.
- 4 cups cooked rice
- 1 lb shrimp, peeled and deveined
- 1 cup oil
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- black pepper
- cayenne pepper
- 2 teaspoons cornstarch
- 1⁄2 cup green onion top, finely chopped (the green part)
- Cook rice separately.
- Chop shrimp and set aside.
- Heat oil in heavy pot. Add onion, celery, green pepper and garlic. Cook uncovered over medium heat until onions are wilted.
- Add tomato paste and cook, stirring constantly, for about 15 minutes.
- Add 1.5 cups water. Season to taste with salt, black and cayenne pepper. Add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top.
- Add shrimp; continue cooking and stirring another 20 minutes.
- Dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes.
- Mix it with previously-cooked rice. Add green onion tops. Mix well.
I made this last night. I had never had or made jambalaya before. When I was cooking the veggies, tomato paste and 1.5 cups of water, the liquid vanished. I improvised by adding a cup or so of chicken stock. In the end, it tasted wonderful. Thanks for sharing!