Title: Dunbar's Jambalaya
Categories: Pork Sausage
Yield: 4 Servings
| 3 | tb | Butter |
| 1 | | Onion, minced |
| 1 | c | Clove |
| 1 1/2 | lb | Raw shrimp |
| 3 | | Pork sausages |
| 1/4 | lb | Cooked ham |
| 1 | tb | All-purpose flour |
| 6 | cn | Tomato paste |
| 4 | | Parsley springs, minced |
| 2 | ts | Thyme sprigs, minced |
| 2 | ts | Water |
| 1/3 | c | Uncooked rice |
| | | Salt and pepper |
Contributed to the echo by: Janice Norman Originally from: Dunbar's in New
Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and
garlic. Peel and devein shrimps. If using large shrimp, cut them in halves
lengthwise. Add shrimp to onion mixture and cook, stirring for about 5
minutes, until shrimp are bright pink. Cut sausages into samll pieces and
brown in a separate pan. Cut ham into cubes the same size as the sausage
and saute with the sausage for a few minutes. Blend in flour. Combine the
meat with the shrimp and add tomato paste and thyme. Add hot water and
bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour.
Cook rice according to package instructions until it is barely tender. Stir
rice into meat mixture and continue cooking for 30 minutes more or til rice
has absorbed all the liquid and the mixture is quite dry.