about 2 quarts

How to Make It

Step 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.

Step 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.

Step 3

Spoon jambalaya into individual bowls; serve warm.

Oxmoor House Homestyle Recipes

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