Shrimp Jambalaya from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop two onions very fine, and put them in a saucepan to brown with two tablespoonfuls of butter. After a few minutes add a tablespoonful of flour, and stir well. Then add chopped thyme, bay leaf a...
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Ingredients
- 1½ Cupfuls of Rice
- 3 Tomatoes
- 80 Lake Shrimp
- 2 Onions
- Cayenne to Taste
- 2 Tablespoonfuls of Butter
- A Tablespoonful of Flour
- ½ Teaspoonful of Chili Pepper
- 3 Quarts of Broth, Oyster Liquor or Water
- Salt
- Pepper
- 2 Cloves of Garlic
- 2 Sprigs Each of Thyme and Bay Leaf
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