Peach jambalaya

Yield: 4 servings

Measure Ingredient
1 Green pepper, diced
1 Onion, sliced
2 Tomatoes, chopped
2 Cloves garlic, minced
1 teaspoon Thyme
¼ pounds Ham, diced
¼ pounds Spicy or smoked sausage, sliced
2 tablespoons Oil
1 tablespoon Tomato paste
1 cup Chicken broth
3 Peaches, sliced
¼ pounds Shrimp, deveined
Salt and Pepper to taste
3 cups Cooked rice

Ok, all you Nawlins folks++here's some regional recipes for you.

They're from the San Francisco paper so I won't even begin to vouch for their authenticity, but a couple of them are so complex that they just about *have* to be real... Saute green pepper, onion, tomatoes, garlic thyme, ham and sausage in oil for about 5 minutes. Add tomato paste and chicken broth; simmer for 5 minutes.

Add peaches and shrimp; cover and simmer for 5 minutes, until shrimp turn pink. Add salt and pepper to taste.

Serve over hot rice.

Makes 4 servings.

Posted by Stephen Ceideburg; February 27 1991.

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