Cajun/Creoledinner

Shrimp Jambalaya

Name: Shrimp Jambalaya
Cuisine: Cajun/Creole
Ingredients: 1 to 1% pounds raw shrimp, fresh or frozen; 1/4 cup butter or margarine; 3 cups hot cooked rice; 2 cups creole sauce; salt to taste; 3 firm bananas

From Seafood cookery from Carteret County kitchens, 1900

To make Creole Sauce: Heat fat or salad oil, add green pepper and onion, cover and cook until tender. Add seasonings and tomatoes, cook over low heat for 30 minutes. Mix cornstarch with water, add to sauce, cook until thick.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 26. The excerpt below is the record exactly as published.

SHRIMP JAMBALAYA 1 to 1% pounds raw shrimp, fresh 1/4 cup butter or margarine or frozen 3 firm bananas 3 cups hot cooked rice 2 cups creole sauce salt to taste

Cook this with the app: pantry check, scaling, and the assistant.