Shrimp Jambalaya

Just like Maw-Maw made. Serve with crusty French bread and herb butter if desired.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  lbs large shrimp, peeled and deveined
• 1  garlic clove, finely chopped
• 2  cups raw rice
• 1⁄4 cup  chopped fresh parsley
• 3  cups water
• 1⁄2 cup  onion tops, finely chopped
• 3  tablespoons  oil
• 1 (14 ounce) can stewed tomatoes
• 1⁄2 bell pepper, chopped
• 1 (6 ounce) can tomato sauce
• 1  tablespoon flour
• 1 1⁄2 cups  chopped onions
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 teaspoon salt
• 1  cup celery, finely chopped

Directions

1. Make a roux with flour and oil. Cook until about the color of peanut butter.
2. Add onions, celery, bell pepper and garlic.
3. Cook slowly until transparent, stirring often.
4. Add stewed tomatoes and tomato sauce and let cook until oil rises to the top.
5. Stir in raw rice and raw shrimp; add 3 cups of water.
6. Cook covered over very low heat until rice is tender about 20 or 30 minutes. Add more oil or water if mixture appears to be too dry.
7. At the very end when cooked, stir in parsley and onion tops.
8. Prep time is time to chop veggies.
9. Cook time is total time for making roux and then time for rice to cook.