One thing I failed to experience in New Orleans was jumbalaya. Fortunately my dad made a batch for a family gathering the very next weekend! This recipe is a family favorite, and it is terrific for potluck meals.
Dad’s Jambalaya
- 1 – 2 lb. raw shrimp or cooked and sliced andouille sausage (or both)
- 1/2 c. butter (no substitutes)
- 1/2 c. all purpose flour
- 1 10-oz can tomatoes
- 1 3/4 c. water
- 2 – 4 carrots, sliced
- 2 – 4 stalks celery, sliced
- 1 onion, chopped
- 1 green pepper, chopped
- 1 tsp. dried basil, crushed
- 1/2 tsp. salt
- 1/2 tsp. ground red pepper
- 1/4 tsp. black pepper
- cooked rice
- Melt butter in a heavy bottomed pan, and whisk in flour. Cook carefully over medium to medium high heat to make a reddish brown roux.
- Stir in all ingredients except for the shrimp. Cover and simmer for about 25 minutes or until the vegetables are cooked.
- Add shrimp, and cook several more minutes until shrimp is thoroughly cooked.
Serve over rice.