1910 Louisiana Creole Shrimp Jambalaya Recipe – Glen And Friends Old Cookbook Show
This recipe is from the 1910 Picayune’s Creole Cook Book published in New Orleans Louisiana. So today Glen cooks a shrimp creole recipe, a creole shrimp jambalaya recipe.
Jambalaya aux Chevrettes.
1½ Cups of Rice.
80 Lake Shrimp.
Cayenne to Taste.
1 Tablespoonful Butter.
1 Tablespoonful Flour.
½ Teaspoonful of Chill Pepper.
2 Cloves of Garlic.
2 Sprigs Each of Thyme and Bay Leaf.
Chop two onions very fine, and put them in a saucepan to brown with a tablespoonful of butter. After a few minutes add. a tablespoonful of flour and stir well. Then add chopped thyme, bay leaf and parsley, and two cloves of garlic, minced very fine. Let all of this fry five minutes longer, and be careful not to let it burn or brown too much. Add a half teaspoonful of Chili pepper, and three large tomatoes, chopped fine, and also add the juice. Let all brown or simmer for ten minutes longer. When cooked, add three quarts of broth or water, or, if on Friday, and you do not eat meat, add oyster water or plain water (the former preferred) which has been Seated to the boiling point. Let all boil “well, and then add the lake shrimp, which you will already have boiled according to recipe. (See recipe for Boiled shrimp.) Let the mixture boil again for five minutes, and add one cup and a half of rice, or half a pound, which has been well washed. Mix all well, and let boil for a half or three- quarters of an hour longer, stirring every once in a while, so as to mix all together. Serve hot.
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