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Title: Prize-Winning Creole Jambalaya
Categories: Cajun
Yield: 8 Servings

3/4cChopped onion
1/2cChopped celery
1/4cChopped green pepper
2 Garlic cloves, minced
2tbButter or margarine
2cCubed fully cooked ham
1cnTomatoes with liquid, cut up (28 oz.)
1cnCondensed beef broth (10 1/2-oz.)
1cUncooked long grain white rice
1cWater
1tsSugar
1tsDried thyme
1/2tsChili powder
1/4tsPepper
1 1/2lbFresh or frozen uncooked shrimp, peeled & deveined
1tbChopped 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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