Ham and shrimp jambalaya
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; coarsely diced | |
| 1 | large | Green bell pepper; chopped |
| 2 | Cloves garlic; minced | |
| ½ | teaspoon | Cayenne pepper; or to taste |
| ½ | teaspoon | Dried oregano; crushed |
| ½ | teaspoon | Dried thyme; crushed |
| ½ | teaspoon | Dried basil; crushed |
| 1 | Bay leaf | |
| 1 | tablespoon | Butter or margarine AND cooking oil |
| 3 | cups | Cooked rice |
| 2 | cups | Large shrimp (about 1 pound), cleaned & cooked |
| 2 | cups | Cubed cooked ham (about 1-1 1/4 pound) |
| 1 | can | Peeled tomatoes (16 ounces); undrained & chopped |
| 1 | teaspoon | Natural hickory seasoning |
| 1 | teaspoon | Cajun seasoning |
| 6 | dashes | Tabasco sauce; or to taste |
Directions
In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne pepper and herbs in butter and oil until tender. Stir in remaining ingredients. Cook for 10-15 minutes or until heated through, stirring occasionally. Serve immediately.
Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #755 by Creedenite@... on Aug 21, 1997