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Shrimp Etouffee

6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice

In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.

Jambalaya

2 Tbs. salt butter
4 c. chopped onion
2/3 c. chopped green pepper
½ c. chopped shallots (scallions)
1 Tbs. finely minced garlic
2 Tbs. finely minced fresh parsley
1 c. finely chopped lean baked ham
1 lb. lean pork cut into ½ inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced ½ inch thick
1 Tbs. salt
½ tsp. freshly ground black pepper
1/8 tsp. cayenne
½ tsp chili powder
2 whole bay leaves, crushed
½ tsp. dried thyme
¼ tsp. cloves (I leave this out. It’s too overpowering).
3 cups beef broth
1 1.2 c. long grain white rice
¼ to ½ cup water if necessary

In a heavy 7 to 8-quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, ham, and pork and brown over low heat, stirring constantly, for 15 minutes.

Add the sausage and seasonings, mix thoroughly, and continue cooking over low heat, stirring frequently for 20 minutes.

Add the rice and raise the heat to medium. Cook for 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom of the pot. Add the beef stock and mix gently.

Raise the heat to high and bring to a boil, and cook uncovered for 5 minutes, then cover the pot , lower the heat to low, and cook for 50 minutes, removing to cover to stir every 5 minutes or so.

If you notice the jambalaya getting too dry, add ¼ to ½ cup water after about 25 to 30 minutes. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out.

(This recipe is exactly like my mom has written down.  I cook it for way less than 50 minutes. Just keep an eye on the rice and stop cooking when done. For me it was closer to 30 min).