Name: Shrimp Jambalaya #3
Ingredients: 1 tb Oil; 1 tb Flour; 1/2 c Onion; chopped; 2 c Shrimp; boiled, peeled; 1 Clove garlic; minced; 1 c Canned tomatoes; 1/2 c Water; 3 c Cooked rice; 1 Green pepper; chopped finely; 1/2 ts Red pepper; 1/4 ts Thyme; 1 tb Worcestershire sauce; 1/2 c Romano cheese; 2 tb Parsley; chopped

God freely justifies the persons whom he effectually calls. He does this, not by infusing righteousness into them but by pardoning their sins and by accounting them, and accepting them as righteous. This He does for Christ's sake alone and not for anything wrought in them or done by them. The righteousness which is imputed to them, that is, reckoned to their account, is neither their faith nor the act of believing nor any obedience to the gospel which they have rendered, but Christ's obedience alone. Christ’s one obedience is twofold – His active obedience rendered to the entire divine law, and His passive obedience rendered in his death.

Westminster Divines

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	8	Servings

INGREDIENTS

1	tb	Oil
1	tb	Flour
1/2	c	Onion; chopped
2	c	Shrimp; boiled, peeled
1		Clove garlic; minced
1	c	Canned tomatoes
1/2	c	Water
3	c	Cooked rice
1		Green pepper; chopped finely
1/2	ts	Red pepper
1/4	ts	Thyme
1	tb	Worcestershire sauce
1/2	c	Romano cheese
2	tb	Parsley; chopped

INSTRUCTIONS

Heat the oil in a heavy pot; blend in flour. Make a roux by stirring
until brown. Add onions to roux; cook until wilted. Add all ingredients
except rice and shrimp. Bring to a boil and cook 5 minutes. Add rice and
shrimp: cook on low fire for 10 minutes, stirring slowly. Pour into a
buttered casserole. Sprinkle top with cheese and parsley Bake in a 350
degree oven for 15 minutes. Serves 8 generously.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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