jambalaya

Name: Jambalaya
Yield: 8
Ingredients: 3/4 cup(s) chopped onion; 1/2 cup(s) chopped celery; 1/4 cup(s) chopped green (bell) pepper; 2 - garlic cloves, minced; 2 tablespoon(s) butter or margarine; 2 cup(s) cooked cubed ham; 1 can(s) (28-oz) diced tomatoes; 1 can(s) (10 3/4-oz) reduced-sodium beef broth; 1 can(s) long grain rice; 1 teaspoon(s) sugar; 1 teaspoon(s) dried thyme; 1/2 teaspoon(s) chili powder; 1/4 teaspoon(s) freshly ground black pepper; 1 1/2 pound(s) shelled, deveined, uncooked medium shrimp; 1 tablespoon(s) chopped fresh parsley

(1 RATING)

33 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on May 20, 2013

I use just regular ground meat in mine since I'm (gasp) allergic to shellfish. But, you can add anything other than the shrimp to this. Chicken, port, hamburger....anything goes with it. But for this recipe I chose shrimp. Hope you enjoy this!

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yield 8 serving(s)

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green (bell) pepper
2 - garlic cloves, minced
2 tablespoons butter or margarine
2 cups cooked cubed ham
1 can (28-oz) diced tomatoes
1 can (10 3/4-oz) reduced-sodium beef broth
1 can long grain rice
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 1/2 pounds shelled, deveined, uncooked medium shrimp
1 tablespoon chopped fresh parsley

How To Make jambalaya

Step 1

In Dutch oven, saute onion, celery, bell pepper and garlic in butter over medium-high heat until tender. Add ham, tomatoes, broth, rice, water, sugar, thyme, chili powder and pepper; bring to a boil

Step 2

Reduce heat; cover and simmer about 25 minutes or until rice is tender. Add shrimp and parsley; simmer, uncovered, 7 to 10 minutes or until shrimp turn pink.
Step 3

If using chicken, hamburger or pork, precook meat before adding at this stage.
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