Shrimp Jambalaya

• 2 lbs (.9 kg). shrimp, shelled and deveined
• salt and pepper
• 3 tbsp (45 ml) fat
• 1 tbsp (15 ml) flour
• 4 cups (950 ml) stock (shrimp, ham, or chicken)
• 1 green pepper, finely chopped
• 6 scallions, finely chopped
• 2 dozen oysters
• 1-1/2 cups (350 ml) cooked ham, diced
• 1 cup (225 ml) cooked chicken, diced
• 6 cups (1425 ml) cooked rice
• parsley
• hearts of celery
• radishes
• scallions

1. Put shrimp in pan and cover with cold water; season with salt and pepper.
2. Cook until shrimp are tender; about 5 minutes; drain, saving stock.
3. Melt fat in a pan and stir in flour.
4. Blend in hot stock, vegetables and oysters and simmer a few minutes until tender.
5. Add shrimp, ham, chicken and rice.
6. Stir until piping hot.
7. Turn onto a hot platter and decorate with parsley, hearts of celery, radishes and scallions.

salt, flour, stock, green pepper, scallions, oysters, ham, chicken, rice, parsley, hearts of celery, radishes, scallions

Taken from online-cookbook.com/goto/cook/rpage/00097E (may not work)