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Hillbilly Recipes.

Paula Rodriguez-Fontenot

 

 

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JAMBALAYA

1 pound smoked pork sausage or ham (cut in 1/2-inch pieces)
1 cup chopped green peppers
1 cup chopped onions
1/2 c. green onion tops
2 clove garlic, crushed
1 1/2 tbs flour
One 28 oz can tomatoes (3-1/2 cups)
2-1/2 cups water
2 tbs chopped parsley
2 cups uncooked rice
2 tsp salt
1/4 tsp black pepper or white pepper(I perfer)
1/2 tsp ground red pepper
1 pound peeled, deveined raw shrimp
Cook sausage in a large skillet about 5 minutes. (If ham is used, add 1 tablespoon shortening). Drain off all but 2 tablespoons pan drippings. Add green peppers, onions, and garlic; cook until tender. Blend in flour; brown slowly, stirring often. Stir in tomatoes, water, seasonings and parsley. Bring to a boil, cover, reduce the heat, and simmer 20 minutes. Add shrimp & green onion tops and cook 10 minutes longer. Fluff lightly with a fork. check to see if seaoned enough if needed add more.

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