Yield: 7 servings
Measure | Ingredient |
---|---|
2 tablespoons | Corn oil |
2 tablespoons | Flour |
1 cup | Finely chopped onion |
1½ cup | Finely chopped scallions |
1 cup | Finely chopped green peppers |
1 cup | Finely chopped celery |
1 tablespoon | Finely chopped garlic |
1 cup | Cooked ham cut into 1/2-in |
\N \N | Cubes |
2 cups | Crushed canned tomatoes |
½ teaspoon | Dried thyme |
1 teaspoon | Oregano |
1 cup | Rice |
5 cups | Water |
\N \N | Salt and pepper |
2 pounds | Shrimp, peeled and deveined |
1) Heat the oil in a large saucepan with a heavy bottom. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
2) Add the onions, 1 c of the scallions, the green pepper, celery and garlic. Cook, stirring, until wilted. Add the ham and stir. Add the tomatoes, thyme, and oregano and bring to a boil. Stir in the rice.
3) Add the water and salt and pepper to taste. Stir well. Bring back to a boil, then cook about 25 minutes.
4) Add the shrimp and stir. Cook 10 minutes longer.
5) Serve in soup bowls, with the remaining scallions on the side as a garnish.
Submitted By VERNON PHIPPS On 09-13-95