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Title: Prize-Winning Creole Jambalaya
Categories: Cajun
Yield: 8 Servings
3/4 | c | Chopped onion |
1/2 | c | Chopped celery |
1/4 | c | Chopped green pepper |
2 | Garlic cloves, minced | |
2 | tb | Butter or margarine |
2 | c | Cubed fully cooked ham |
1 | cn | Tomatoes with liquid, cut up (28 oz.) |
1 | cn | Condensed beef broth (10 1/2-oz.) |
1 | c | Uncooked long grain white rice |
1 | c | Water |
1 | ts | Sugar |
1 | ts | Dried thyme |
1/2 | ts | Chili powder |
1/4 | ts | Pepper |
1 1/2 | lb | Fresh or frozen uncooked shrimp, peeled & deveined |
1 | tb | Chopped fresh parsley |
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes.
Source: Country magazine (Aug. 1993)
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