From: steven.frank%acc1bbs@ssr.com (Steven Frank) 
Newsgroups: rec.food.cooking
Subject: REQUEST: Gumbo and Jambal
Date: 26 Dec 92 07:09:00 GMT
Distribution: world
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981
Reply-To: steven.frank%acc1bbs@ssr.com (Steven Frank) 

CE>Could you mail me a recipe for either one of these?  I would be most
CE>appreciative.  My present cookbooks are useless.  THANKS A TON!!!

I just happen to have a few Jambalaya recipes handy.

MMMMM----- Recipe via Meal-Master (tm) v7.03
 
      Title: Jambalaya
 Categories: Main dish
   Servings:  6
 
    1/4 c  Butter                            1/4 ts Cayenne
      1 c  Chopped onion                       1 tb Soup mix
      2    Cloves garlic, crushed            1/2 c  Chopped green pepper
     28 oz Can tomatoes                      1/2 c  Sliced celery
  1 1/2 c  Long grain rice                   1/4 c  Parsley, dried
      1 ts Basil                               1 lb Shrimp uncooked
      1 ts Salt                                3    Chicken breasts cook cube
    1/2 ts Pepper                              6    Sliced mushrooms
 
  Heat butter in tight, fully covered saucepan.  Add onion and garlic,  
  cook over low heat for 5 minutes.  Add tomatoes and juice and bring to
  a boil. Sprinkle rice on top of tomatoes.  Add salt, pepper cayenne   
  and soup mix. Cook for 15 minutes.  Then add green pepper, celery,    
  parsley and basil. If necessary, add a little water or tomatoe juice  
  and cook for another 5 minutes.  Transfer to a casserole dish and add 
  shrimp, chicken and juices, sliced mushrooms.  Cover tightly.  Bake in
  preheated oven for 15 minutes 350 degrees F till shrimp are cooked,   
  but not overdone.                                                     
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.03
 
      Title: Broken Shrimp Jambalaya
 Categories: Southern, Cajun, Main dish
   Servings:  6
 
  1 1/2 lb Broken shrimp (cooked)              5    Cloves garlic
      2 ts Paprika                           1/4 lb Smoked sausage
      1 c  Peanut oil                          2    Bunches shallots
           Red, black, white pepper            3 c  Rice
      4    Onions; chopped                     1    Bell pepper, chopped
           Salt                                5 c  Water
 
  Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage,  
  Paprika, Salt, and Peppers and saute well.  Add shrimp pieces, rice   
  and Water.  Bring to bOil, cover, and over very low heat, steam for 20
  to 25 minutes.  Stir with fork and replace cover.                     
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.03
 
      Title: SHRIMP JAMBALAYA
 Categories: Seafood, Cajun, Creole
   Servings:  6
 
      1 c  Coarse chopped yellow onion       1/2 ts Crumbled leaf thyme
      2 md Garlic cloves                     1/4 ts Cayenne pepper
           - peeled and minced             1 1/2 ts Salt (or to taste)
      1 c  Chopped sweet green pepper          1 cn Tomatoes (1 lb, 14-oz)
    3/4 c  Finely diced celery                 1 cn Tomato sauce (8 oz)
      4 tb Bacon drippings                 1 3/4 c  Cold water
      3 tb Minced parsley                  1 3/4 c  Uncooked converted rice
      6 oz Smoked ham                      1 1/2 lb Medium shrimp, raw,
           - cut in 3/8-in cubes                    - shelled, deveined
      1 lg Bay leaf; crumbled             
 
  SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the onion,
  garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes
  until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme
  and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the
  salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle,
  uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust
  the burner heat so that the mixture simmers gently. Stir in the rice, cover
  the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the
  mixture lightly to distribute them evenly. Cover the kettle and simmer for
  15 to 20 minutes longer, until the shrimp are cooked through, the rice is
  done, and almost all of the liquid has been absorbed. Taste the jambalaya
  and add the cayenne pepper and salt, if needed.

  Makes 6 to 8 Servings

  JEAN ANDERSON

  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Have fun
Steven
---
 . DeLuxe. 1.26b #457sa . acc1bbs!steven.frank@ssr.com