8 tbsps. cooking oil 2 tbsps. flour 1 medium bell pepper, chopped fine 2 medium onions, chopped fine 2 shallots, chopped fine 6 toes of garlic, chopped very fine 1 lb. raw shrimp, peeled, chopped once or twice 1 lb. hot sausage, chopped in small pieces 1 15oz. can of tomato sauce 1/2 cup water 2 bay leaves 1 1/2 cups of rice (uncooked) Few dashes of hot pepper sauce Salt & pepper to taste To the cooking oil, add flour, brown while stirring constantly to make a roux. When roux turns medium brown, add bell pepper, onion, shallots, garlic, shrimp, and sausage; saute for about 10 minutes. Add the rest of the ingredients at one time (except for the rice) and continue to cook slowly on low fire for at least 45 minutes. Then add cooked rice to Jambalaya. If Jambalaya seems too wet or soupy, add more rice until it becomes dryer. Serves 8-10. |