Prize-winning Creole Jambalaya Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Chopped onion,
1/2 cup: Chopped celery,
1/4 cup: Chopped green pepper,
2: Garlic cloves, minced
2 tbsp: Butter or margarine,
2 cup: 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 tsp: Sugar,
1 tsp: Dried thyme,
1/2 tsp: Chili powder,
1/4 tsp: Pepper,
1 1/2 lbs: Fresh or frozen uncooked shrimp, peeled & deveined
1 tbsp: Chopped fresh parsley,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp