Prize-winning creole jambalaya
Yield: 8 Servings
Ingredients:
- 3/4 c Chopped onion
- 1/2 c Chopped celery
- 1/4 c Chopped green pepper
- 2 Garlic cloves minced
- 2 tb Butter or margarine
- 2 c Cubed fully cooked ham
- 1 cn Tomatoes with liquid cut - up (28 oz.)
- 1 cn Condensed beef broth - (10 1/2-oz.)
- 1 c Uncooked long grain white - rice
- 1 c Water
- 1 ts Sugar
- 1 ts Dried thyme
- 1/2 ts Chili powder
- 1/4 ts Pepper
- 1 1/2 lb Fresh or frozen uncooked -shrimp peeled & deveined
- 1 tb Chopped fresh parsley
Instructions:
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)
