SHIRLEY'S SHRIMP JAMBALAYA

THIS IS A RECIPE HANDED DOWN TO ME FROM MY MOM...I KNOW I DON'T HAVE IT EXACTLY THE WAY SHE COOKED IT, BUT, IT'S CLOSE.

W. SMITH - Houma, LA

INGREDIENTS:

1 QT. CLEANED MEDIUM SHRIMP
BLACK PEPPER
SALT
1 CLOVE GARLIC
2 LARGE OR 3 MEDIUM YELLOW ONIONS
PARSLEY ( BUNCH )
1 BELL PEPPER
3 STALKS CELERY

3 RICE COOKER CUPS OF RICE ( MAHATMA LONG GRAIN )

SEPARATELY, CHOP THE ONIONS, BELL PEPPERS, CELERY, PARSLEY FAIRLY FINE.

SLICE THE GARLIC CLOVES INTO VERY FINE SLICES...DO NOT MINCE....THIS IS JUST MY PREFERENCE.. ( I REALLY BELIEVE IT MAKES A DIFFERENCE IN THE TASTE ON HOW YOU CUT UP THE SEASONINGS.)

POUR A LITTLE COOKING OIL, PREFERABLY, MAZOLA CORN OIL TO COVER THE BOTTOM OF THE POT. HEAT OIL ON MEDIUM FIRE AND ADD FINELY CUT ONIONS. COOK ONIONS UNTIL THEY ARE  DARK BROWN IN COLOR. ONCE THE ONIONS ARE DONE, ADD CELERY AND BELL PEPPERS AND ALLOW TO COOK DOWN FOR ABOUT 5 MINUTES OR SO..

ADD THE SHRIMP TO THE POT AND COOK FOR ABOUT 5 MINUTES. ADD THE RICE AND STIR . ADD 4 ½ CUPS ( RICE COOKER CUPS ) OF WATER AND STIR. THE GARLIC AND PARSLEY CAN BE ADDED NOW AND STIRRED. ADD SALT AND PEPPER TO TASTE. BRING THE POT TO A BOIL AND CONTINUE TO BOIL UNTIL THE WATER IS JUST ABOVE THE RICE. IMMEDIATELY COVER AND PUT FIRE ON SIMMER. ALLOW TO SIMMER FOR ABOUT 30 MINUTES, MAKING SURE NOT TO UNCOVER UNTIL THE RICE IS FULLY COOKED.

NOTE: IS BEST WHEN COOKED IN A BLACK IRON POT.

SERVES 6 TO 8 PEOPLE