Name: Shrimp (Prawn) Jambalaya
Ingredients: 1 c Long-grain rice; 1 tb Oil or butter; 2 Thick rashers streaky bacon, rind removed & cut into strips; 1 Lge onion, finely chopped; 2 Cloves garlic, crushed; 2 Sticks celery, sliced; 1 c Boiling chicken stock (up to 2); 1 lg Green pepper, cored, seeded & chopped; 1 c Drained canned tomatoes, flip out seeds and chop coarsely; 1 ts Chopped fresh thyme; 1/4 ts Tabasco sauce; Salt & freshly ground black pepper; 2 tb Finely chopped parsley; 500 g Med. green prawns, shelled and deveined

The rule is: listen and allow the Word to make the beginning, then the knowing [God] will nicely follow. If, however, you do not listen, you will never know anything. For it is decreed, God will not be seen, known, or comprehended except through his Word alone. Whatever therefore one undertakes for salvation apart from the Word is in vain. God will not respond to that. He will not have it. He will not tolerate any other way. Therefore, let his Book in which He speaks to you be commended to you. For he did not cause it to be written to no purpose. He did not want us to let it lie there in neglect, as if he were speaking with mice under the bench or with flies on the pulpit. We are to read it, to think and speak about it, and to study it, certain that He Himself, not an angel or a creature, is speaking with us in it.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		N., Z., New, Idea	1	Servings

INGREDIENTS

1	c	Long-grain rice
1	tb	Oil or butter
2		Thick rashers streaky bacon, rind removed & cut into strips
1		Lge onion, finely chopped
2		Cloves garlic, crushed
2		Sticks celery, sliced
1	c	Boiling chicken stock (up to 2)
1	lg	Green pepper, cored, seeded & chopped
1	c	Drained canned tomatoes, flip out seeds and chop coarsely
1	ts	Chopped fresh thyme
1/4	ts	Tabasco sauce
		Salt & freshly ground black pepper
2	tb	Finely chopped parsley
500	g	Med. green prawns, shelled and deveined

INSTRUCTIONS

Rinse rice in a sieve under cold running water until water runs clear.
Drain well. Fry bacon in a large, flameproof casserole until crisp. Remove
with a slotted spoon and set aside. Add oil or butter to bacon fat in pan
and gently cook onion and garlic until soft, but not brown. Add celery and
green pepper and cook about 3 mins. or until slightly wilted. Add rice and
cook stirring frequently, about 5 mins. or until the rice becomes
translucent. Add 1= cups boiling stock with tomatoes. thyme, tabasco and
bacon. Bring to the boil and stir once, then, cover tightly and place in a
preheated mod. hot oven 1800C. Cook 10 mins.(or cook on top of stove). Add
prawns, pushing them down beneath the surface. Cover again and cook a
further 10-15 mins or until rice is tender and liquid is absorbed. Check
once or twice during this time and if the rice appears dry, add a few more
spoonfuls of boiling stock. Add parsley and fork through. Serve Jambalaya
from the casserole or pile it on a large heated serving dish. Serves 6.
VARIATIONS Chicken Jambalaya:- Follow recipe from the shrimp but substitute
3 chicken fillets (skinned,boned half-breast), each cut crossways in half
and sauteed 5 mins in a little butter.
Seafood Jambalaya:- Follow recipe for shrimp but use fresh mussels or clams
in their shells or both as well as the shrimp (Prawns).
Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on
Feb 18, 94.

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