jambalaya #2
- Categories
- Casserole
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chicken; cubed, or shrimp |
| 1 cup | Cooked ham; cubed |
| 2 mediums | Tomatoes; diced |
| 2 cups | Water |
| 1 teaspoon | Salt |
| 3 tablespoons | Flour |
| 3 tablespoons | Butter |
| ½ pounds | Fresh mushrooms; sliced |
| ½ cup | Green pepper; sliced |
| ½ cup | Celery; diced |
| 1 | Onion; diced |
| 2 cups | Cooked rice; approx. |
Saut‚ onion, green pepper, celery and mushrooms in skillet in butter; brown vegetables very slightly. Then blend the flour and salt; add water and any additional seasonings, according to taste as Tabasco, Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over hot rice. Serves 6.
Mixture may be frozen for later use.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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