Zesty Jambalaya Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
2 large: Onions, coarsely chopped
1 1/2 cup: Uncooked, converted rice
2 Ribs: celery, sliced
1 large: Carrot, coarsely chopped
2 bunch: Scallions, cut into 1/2 inch slices
3 Cloves: garlic, , minced
1 tbsp: Fresh chopped thyme OR 1 tsp. dried,
1/2 tsp: Red pepper flakes,
3 1/2 cup: Chicken broth,
1 1/4 lbs: Smoked ham, cut into thin strips
1 Box: , (10oz) frozen green peas
1/4 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
Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997
Source from luhu.jp
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
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997
Source from luhu.jp