Shrimp and Zucchini Squash Jambalaya

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posted Dec 7, 2011, 4:56 PM by Unknown user [ updated Apr 7, 2018, 6:13 PM by briana davis ]

Jimmy L. Babin

Creative Cajun Cooking

This is not just for the people who gave up meat for Lent,
but you will want to have this dish anytime.

Servings: 25
5 pounds Yellow Onions, Diced
6 pounds Rice, Jasmine by Cajun Country Rice
3 pounds Zucchini Squash, Sliced
1 each Purple Onion, Diced
1/4 pound Shallots, Sliced and separate tops and bottoms
1 cup MAGIC SWAMP DUST SEASONING
1 tablespoon Seafood Boil
6 quarts Water
5 pounds Shrimp, Peeled and Deveined
1/2 cup Olive Oil
10 ounces Mushroom Pieces

Place olive oil and onions in a pot on a medium fire and stir in the Magic Swamp Dust Seasoning and Seafood Boil.
Sauté' until golden brown and adding very little water around the edge of the pot to avoid sticking.
After a dark color is obtained, pour in the 6 quarts of water, add mushrooms and bring back to a boil.
Pour in Cajun Country Jasmine Rice and stir gently scraping the bottom of the pot to avoid sticking.
After rice starts to reach 3/4 done, pour in zucchini and blend in with rice.
After 5 minutes of cook time of the zucchini, lower fire, add in shallot bottoms and purple onions then fold in scraping bottom of pot and lifting it to the top.
Just before rice is completed cooking fold in shrimp.
After rice is completed cooking, place lid on pot and let stand 10 minutes, remove lid and fold over scraping bottom of pot and lifting it to the top.
Place lid back on and let stand for 15 minutes, fold it over again and serve.

Yield: 25 servings

Per Serving (excluding unknown items): 181 Calories; 6g Fat (30.5% calories from fat); 20g Protein; 11g Carbohydrate; 2g Dietary Fiber; 138mg
Cholesterol; 146mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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