Grannys Jambalaya

• 1/4 c. flour
• 1/4 c. Crisco
• 3/4 c. onions chopped
• 3/4 c. bell pepper chopped
• 3/4 c. celery chopped
• 2 cans tomato puree
• 2 cans tomatoes diced
• 2 lb. raw shrimp peeled
• 6 c. instant rice
• seasonings to taste: salt, pepper, liquid crab boil, garlic salt, celery salt, lemon pepper and cayenne pepper
• 6 c. water

1. In a large pot melt Crisco; add flour stirring until golden brown.
2. Add onion, pepper and celery; saute vegetables for 5 to 10 minutes.
3. Add tomato puree,
4. tomatoes, seasonings, and water to vegetables; simmer for one hour.
5. Twenty to thirty minutes before serving add shrimp and simmer for five to ten minutes; then add instant rice.
6. Turn off stove and let stand for 10 minutes before serving.

flour, crisco, onions, bell pepper, celery, tomato puree, tomatoes, shrimp, instant rice, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54583 (may not work)