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Archive recipe

Shrimp Jambalaya

Shrimp, tomatoes, onion, rice, and herbs cooked together in seasoned broth.

From The Picayune’s Creole Cook Book (1910), through the Open Recipe Archive. Historical quantities include shrimp by count and allow water, broth, or oyster water.

Ingredients

The dish

3 of 10 items checked

Shrimp Jambalaya

archive.org

3 of 10 items checked · 6 aisles

Produce

Meat & Poultry

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Dairy & Eggs

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Pantry / Durable

Spices & Seasoning

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Other

Cooking Instructions

  1. Make a light roux with the butter and flour. Add the chopped onions and garlic and cook until soft.

  2. Add the tomatoes, herbs, chili pepper, and broth. Bring to a simmer.

  3. Stir in the rice and cook until nearly tender. Add the shrimp and cook just until pink and cooked through.

  4. Season with salt, pepper, and cayenne. Serve hot.

Adapted from Open Recipe Archive · The Picayune’s Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)

Appears in: The Louisiana Creole table