Prize-winning creole jambalaya

Yield: 8 servings

Measure Ingredient
¾ cup Chopped onion
½ cup Chopped celery
¼ cup Chopped green pepper
2 \N 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

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)

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