Shrimp Jambalaya

• 1 lb. cooked shrimp
• 1/2 c chopped bacon
• 1 large onion, chopped
• 1/2 green pepper, chopped
• 1 clove garlic, finely chopped
• 1 T flour
• 1 t salt
• 1/4 t cayenne
• 1/2 t paprika
• 1/2 t chili powder
• 1/2 t Worchestershire sauce
• 2 c canned tomatoes
• 2 c cooked rice

Fry bacon until crisp.  Add onion, green pepper and garlic; cook until tender.  Blend in flour and seasonings; add tomatoes and cook until thick, stirring constantly.  Stir in rice and shrimp, heat all together.  Serve in big bowls with a tossed green salad.  Serves 6.

This recipe was enjoyed on a summer vacation trip to New York City by Hedwig Michel and Evelyn Horne at a luncheon date to United Nations, back in 1968.  A long time age, but well remembered by Evelyn, as published in her “What’s Cooking” column in the Oct., 1993  American Eagle.

Pan Fried Fish

• fish fillets
• 1 c flour
• 1 c cornmeal
• salt and pepper to taste
• 2 c cooking oil

Clean, wash and filet fish.  Salt and pepper.  Roll in flour mixture until well coated.  Pour cooking oil into a deep skillet and heat until just bubbling.

Drop coated fillets in hot oil.  Cook about 10 – 12 minutes until golden brown.  Serve while hot.

Fresh fish of the day caught in the Estero River were usually saltwater trout, sheepshead or sand bream.  Published by Evelyn Horne in April, 1990 Issue of The American Eagle.