Shrimp Jambalaya

• 2 lbs fresh shrimp or 2 lbs frozen shrimp
• 14 cup oil or 14 cup butter
• 2 onions, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 2 cups uncooked rice
• 2 cups court bouillon (see below)
• 1 (28 ounce) can tomatoes
• 2 teaspoons salt
• 12 teaspoon pepper
• 1 green pepper, julienne
• 2 teaspoons chili powder (optional)
• 2 teaspoons curry powder (optional)
• 12 teaspoon thyme (optional)
• 12 teaspoon mace (optional)
• 12 teaspoon cayenne (optional)

1. Court Bouillon: To 1 1/2 quarts water, add 1/2 lemon, sliced; 1 onion, sliced; 1/2 stalk celery with leaves, chopped; 1 carrot, sliced;1 teaspoons salt, and a few peppercorns.
2. Simmer 5 or 10 minutes, then add shrimp and cook 2-5 minutes.
3. Remaining Instructions: Cook shrimp in bouillon as directed above; drain, and save stock.
4. Heat oil; add onion, garlic, and bay leaf, cooking until onion is tender.
5. Add uncooked rice and cook, stirring until golden.
6. Add bouillon and tomatoes.
7. Chop tomatoes.
8. Add seasonings to taste.
9. Cover and cook for 20-30 minutes, adding more bouillon if mixture comes too dry.
10. Add shrimp, reserving some for garnish.
11. Keep warm until served.
12. Decorate with shrimp and green pepper strips.

shrimp, oil, onions, garlic, bay leaf, rice, court bouillon, tomatoes, salt, pepper, green pepper, chili powder, curry powder, thyme, mace, cayenne

Taken from www.food.com/recipe/shrimp-jambalaya-348501 (may not work)