Creole Jambalaya
Beverly
ingredients
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 2 garlic cloves, minced
- 2 tablespoons butter
- 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
directions
- 1
In a Dutch oven, saute the onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. 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. Yield: 8 servings.
Source: Taste of Home
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