Peach jambalaya
4 servings
Ingredients
| Quantity | 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 |
Directions
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.