Tuesday, September 4, 2018

Creole Jambalaya

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

   1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic, cook 1 minute longer. Add the next nine ingredients, bring to a boil over medium-high heat. Reduce heat, cover and simmer until rice is tender, about 25 minutes.
   2. Add shrimp and parsley, simmer, uncovered, for 7-10 minutes or until shrimp turn pink.

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