Prize-winning creole jambalaya
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped onion |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped green pepper |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Butter or margarine |
| 2 | cups | Cubed fully cooked ham |
| 1 | can | Tomatoes with liquid, cut up (28 oz.) |
| 1 | can | Condensed beef broth (10 1/2-oz.) |
| 1 | cup | Uncooked long grain white rice |
| 1 | cup | Water |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Fresh or frozen uncooked shrimp, peeled & deveined |
| 1 | tablespoon | Chopped fresh parsley |
Directions
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes.
Source: Country magazine (Aug. 1993)