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Name: Shrimp (Prawn) Jambalaya
Prep time: 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 2 Thick rashers streaky bacon,; 1 lg Green pepper, cored, seeded; 1 c Drained canned tomatoes,; 2 Cloves garlic, crushed; 1 ts Chopped fresh thyme; 1 c Boiling chicken stock (up to; 500 g Med. green prawns, shelled; 1 tb Oil or butter; 1 Lge onion, finely chopped; Salt & freshly ground black; 2 tb Finely chopped parsley; 1/4 ts Tabasco sauce; 1 c Long-grain rice; 2 Sticks celery, sliced

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INGREDIENTS

2 Thick rashers streaky bacon,
1 lg Green pepper, cored, seeded
1 c Drained canned tomatoes,
2 Cloves garlic, crushed
1 ts Chopped fresh thyme
1 c Boiling chicken stock (up to
500 g Med. green prawns, shelled
1 tb Oil or butter
1 Lge onion, finely chopped
Salt & freshly ground black
2 tb Finely chopped parsley
1/4 ts Tabasco sauce
1 c Long-grain rice
2 Sticks celery, sliced

Servings

INSTRUCTIONS

Rinse rice in a sieve under cold running water until water runs clear. Drain well. Fry bacon in a large, flameproof casserole until crisp. Remove with a slotted spoon and set aside. Add oil or butter to bacon fat in pan and gently cook onion and garlic until soft, but not brown. Add celery and green pepper and cook about 3 mins. or until slightly wilted. Add rice and cook stirring frequently, about 5 mins. or until the rice becomes translucent. Add 1= cups boiling stock with tomatoes. thyme, tabasco and bacon. Bring to the boil and stir once, then, cover tightly and place in a preheated mod. hot oven 1800C. Cook 10 mins.(or cook on top of stove). Add prawns, pushing them down beneath the surface. Cover again and cook a further 10-15 mins or until rice is tender and liquid is absorbed. Check once or twice during this time and if the rice appears dry, add a few more spoonfuls of boiling stock. Add parsley and fork through. Serve Jambalaya from the casserole or pile it on a large heated serving dish. Serves 6. VARIATIONS Chicken Jambalaya:- Follow recipe from the shrimp but substitute 3 chicken fillets (skinned,boned half-breast), each cut crossways in half and sauteed 5 mins in a little butter. Seafood Jambalaya:- Follow recipe for shrimp but use fresh mussels or clams in their shells or both as well as the shrimp (Prawns). Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on Feb 18, 94.

NOTES

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Shrimp (Prawn) Jambalaya

2  Thick rashers streaky bacon, 
1 lg Green pepper, cored, seeded 
1 c Drained canned tomatoes, 
2  Cloves garlic, crushed 
1 ts Chopped fresh thyme 
1 c Boiling chicken stock (up to 
500 g Med. green prawns, shelled 
1 tb Oil or butter 
1  Lge onion, finely chopped 
  Salt & freshly ground black 
2 tb Finely chopped parsley 
1/4 ts Tabasco sauce 
1 c Long-grain rice 
2  Sticks celery, sliced

Rinse rice in a sieve under cold running water until water runs clear.  Drain well. Fry bacon in a large, flameproof casserole until crisp. Remove  with a slotted spoon and set aside. Add oil or butter to bacon fat in pan  and gently cook onion and garlic until soft, but not brown. Add celery and  green pepper and cook about 3 mins. or until slightly wilted. Add rice and  cook stirring frequently, about 5 mins. or until the rice becomes  translucent. Add 1= cups boiling stock with tomatoes. thyme, tabasco and  bacon. Bring to the boil and stir once, then, cover tightly and place in a  preheated mod. hot oven 1800C. Cook 10 mins.(or cook on top of stove). Add  prawns, pushing them down beneath the surface. Cover again and cook a  further 10-15 mins or until rice is tender and liquid is absorbed. Check  once or twice during this time and if the rice appears dry, add a few more  spoonfuls of boiling stock. Add parsley and fork through. Serve Jambalaya  from the casserole or pile it on a large heated serving dish. Serves 6.    VARIATIONS Chicken Jambalaya:- Follow recipe from the shrimp but substitute  3 chicken fillets (skinned,boned half-breast), each cut crossways in half  and sauteed 5 mins in a little butter.    Seafood Jambalaya:- Follow recipe for shrimp but use fresh mussels or clams  in their shells or both as well as the shrimp (Prawns).    Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on  Feb 18, 94.

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Nutrition

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Serving Size: 1 Serving (753g)
Recipe Makes: 1 Servings

Calories: 953
Calories from Fat: 140 (15%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 173.3mg		6 %
Potassium 326.1mg		9 %
Total Carbohydrate 181.6g		53 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 178.3g
Protein 16.6g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 953

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