Jambalaya
Leann
ingredients
- 2 Tbs. oil
- 1 1/2 cup onion, chopped
- 1/2-1 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 1 lb. medium shrimp, peeled and deveined
- 4 bay leaves
- 1 lb. ham (or hot links), cut into 1/2" cubes
- 1 can 14 oz. whole tomatoes, chopped NOT drained (1/2 can water)
- 1 tbs. garlic, chopped or minced
- 1 tsp. salt
- 1/2 tsp. cayenne
- 1/4 tsp. pepper
- 1/4 tsp. dried thyme
- 1 cup long grain white rice
- 1/4 cup green onion, chopped
directions
- 1
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and celery. Saute 7-8 minutes, or until golden and soft.
- 2
2. Add the shrimp and bay leaves. Saute until shrimp turns pink (2-3 minutes)
- 3
3. Add ham and saute 2-3 minutes.
- 4
4. Add tomatoes with their juice, water, garlic, salt, cayenne, pepper and thyme. Cook for about 10 minutes, stirring often.
- 5
5. Add the rice and stir to mix. Cover and cook over medium heat for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- 6
6. Remove from heat and let stand, covered, for about 5 minutes. Remove bay leaves.
- 7
7. Stir in green onions and serve.
Source: Leann
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