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Shrimp Jambalaya



• 4 tablespoons butter

• 2 tablespoons flour

• 3 chopped onions

• 1 minced garlic

• 1/4 cup strips of cooked ham

• 2 cups peeled and diced tomatoes

• 1 teaspoon dried oregano

• 2 cups uncooked white rice

• 3 cups hot chicken broth

• 2 pounds peeled shrimp


Melt butter at low heat in a large saucepan. Add the flour and stir until it becomes smooth.

Add the onions, garlic and ham and stir.

The tomatoes are then added and the composition left for 5 minutes the cook.

Mix in the oregano or basil, rice, and broth.

Cover it and let it simmer until the composition becomes consistent.

Add the shrimps and cook for 8 to 10 minutes until the shrimps become pink and the rice cooks.

Steamed Bass

Steamed Bass


• 1 1/2 lb cleaned Striped Bass

• 1/2 leek in strips

• 1/2 cup sliced anise bulb

• 2 sliced carrots

• 4 white potatoes

• 2 large shitake mushrooms

• 1/2 cup white wine

• 2 tablespoons mirin

• 1 tablespoon soy sauce

• 1/4 teaspoon roasted sesame oil

• 1/3 cup water

• salt, parsley

Preparation: Soak a clay pot in water for about 10 to 15 minutes,

then put some of the leek strips and parsley inside the fish,

after rubbing it with salt. First put carrots in the clay pot,

as the first layer, then the fish with anise,

leek and mushrooms; the final layer will consist of potatoes covering the mixture.

Put the covered clay pot in an oven and bake

it at 450 degrees. Check in 30 minutes to see if the fish is ready.