Shrimp And Oyster Jambalaya

Oxmoor House
about 2 quarts


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3 large onions, chopped
3 large green peppers, seeded and chopped
3 stalks celery, cleaned and chopped
3 cloves garlic, chopped
1/2 cup shortening
2 (6-ounce) cans tomato paste
1 cup water
Salt and pepper to taste
3 (12-ounce) containers Standard oysters, drained
2 pounds uncooked medium shrimp, peeled and deveined
2 cups cooked regular rice


Sauté onion, green pepper, celery, and garlic in shortening until tender. Stir in tomato paste, water, and salt and pepper; bring to a boil. Reduce heat; cover and simmer 2 hours.

Return mixture to a boil; stir in oysters and shrimp. Cook, uncovered, 5 minutes or until shrimp are tender and oyster edges curl. Stir in rice.

Spoon jambalaya into individual bowls; serve warm.

Created date

February 2010