Zesty jambalaya
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Onions; coarsely chopped |
| 1½ | cup | Uncooked; converted rice |
| 2 | Ribs celery; sliced | |
| 1 | large | Carrot; coarsely chopped |
| 2 | bunches | Scallions; cut into 1/2 inch slices |
| 3 | Cloves garlic;, minced | |
| 1 | tablespoon | Fresh chopped thyme OR 1 tsp. dried |
| ½ | teaspoon | Red pepper flakes |
| 3½ | cup | Chicken broth |
| 1¼ | pounds | Smoked ham; cut into thin strips |
| 1 | Box (10oz) frozen green peas | |
| ¼ | cup | Chopped parsley |
Directions
Heat oil in heavy saucepot over medium heat. Add onions, cook, stirring, 8-10 minutes until well-browned. Add rice, celery, carrots, scallions, garlic, thyme and red pepper flakes. Cook 2 minutes. Add chicken broth.
Bring to a boil; reduce heat to low. Cover and simmer 15 minutes. Add ham and peas; cover and cook 5 minutes until liquid is absorbed and rice is tender. Stir in parsley. Typed by "Essie" Ethel R. Snyder <essie49@...> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@... (Ethel R Snyder) on Oct 19, 1997