Jambalaya Ruby Williams, Bogalusa,LA. 2 tablespoons butter or margarine 3/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1 tablespoon chopped parsley 1 clove garlic, minced 2 cups cubed fully cooked ham, 1 (28-ounce) can diced tomatoes, undrained 1 (10 1/2-ounce) can beef broth, 10 1/2 ounces water 1 cup uncooked long grain rice 1 teaspoon sugar 1/2 teaspoon dried crushed thyme leaves 1/2 teaspoon chili powder 1/2 teaspoon pepper 1 1/2 pounds raw shrimp, peeled and devained
Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes. Yield: 6 to 8 servings This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired. **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
