Jambalaya #2
6 Servings
Ingredients
| Quantity | 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. |
Directions
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, .