- 1/3 pound bacon
- 2 medium chopped onions
- 1 medium bell pepper
- 3 ribs celery, chopped
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup green onion tops
- 1 teaspoon garlic powder
- Salt and red or black pepper
- 8 cups hot water
- 2 tablespoons Kitchen Bouquet, recipe follows
- 2 pounds medium shrimp, peeled and deveined
- 4 cups long grain rice
Add the water, Kitchen Bouquet* and the cooked bacon. When this mixture comes to a boil, add the raw shrimp and cook for 5 minutes. Add the raw, long grain rice and stir only once while it cooks. If the rice is not cooked well when juices are used up, simply add small amounts of boiling water to the pot until the rice is cooked.
*Kitchen Bouquet will add a nice, dark color to your jambalaya.
In a small heavy skillet put one cup of sugar, cook until dark brown, add 1 cup of warm water. If sugar hardens, cook until it liquefies and add about 3 tablespoons to water in Jambalaya. Bitter taste goes away.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Audrey George, 2003