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Shrimp And Oyster Jambalaya

Yield about 2 quarts


  • 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

How to Make It

  1. 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.

  2. 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.

  3. Spoon jambalaya into individual bowls; serve warm.

Oxmoor House Homestyle Recipes