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Dotty's Jambalaya

1 1/2 lb raw medium shrimp, peeled and deveined
1 lb Polish sausage cut in 1/2" slices
1/2 lb cooked ham, cubed
3 T butter
1 T flour
2 cup hot water
1 medium onion
1 garlic clove, minced
1 6 oz can tomato paste
parsley, minced with scissors
Zatarain's Creole Seasoning
1 cup rice

Brown onion and garlic in 2 T butter. Add sausage and ham and brown them. Blend in flour and tomato paste. Add parsley, water and seasoning, but not the shrimp. Simmer for 1 hour. Cook rice according to package subtracting 2 minutes from the cook time. Add cooked rice to mixture and add 1 T butter. Defrost shrimp if frozen, and cook in microwave for 90 sec or until pink. Put hot mixture and shrimp (all ingredients) in Crock pot and cook for 1/2 hour or more until the rice absorbs the remaining water, but the mixture is still moist.

Substitution suggestions:

  • Use a combination of seasonings, including salt and pepper, in place of the Creole seasoning.

  • Add green pepper, celery, carrots or other vegetables.

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