Jambalaya
Ingredients
1/2 C. chopped green onion
1/2 C. chopped white onion
1 lg. green pepper, coarsely chopped
1/2 C. chopped celery, including a
few leaves
1 tsp. minced garlic
1/3 C. margarine
1/2 to 1 lb. raw shrimp, peeled
2 dozen raw oysters (or may
substitute imitation lobster or
crab chunks)
1 lb. can tomatoes
1 C. chicken broth
1/2 tsp. salt
1/8 tsp. cayenne or a few drops
Tabasco sauce
1 C. raw rice
1 Tbsp. brown sugar
Cooking Instructions
In a large heavy skillet, saute raw vegetables and garlic in margarine until tender but not browned. Add shrimp and cook 5 minutes. Add entire can of tomatoes, chicken broth, salt, cayenne, brown sugar, rice; stir and cover. Cook 25-30 minutes over low heat, or until rice is done. Five minutes before serving, stir in drained oysters or lobster and crab. If mixture becomes too dry, add tomato juice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)