Jambalaya #2

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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