Jambalaya
By
Tammy Raynes
@Tammy_Raynes
1
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!
Ingredients
- 3/4 c
- chopped onion
- 1/2 c
- chopped celery
- 1/4 c
- chopped green (bell) pepper
- 2
- garlic cloves, minced
- 2 Tbsp
- butter or margarine
- 2 c
- 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 tsp
- sugar
- 1 tsp
- dried thyme
- 1/2 tsp
- chili powder
- 1/4 tsp
- freshly ground black pepper
- 1 1/2 lb
- shelled, deveined, uncooked medium shrimp
- 1 Tbsp
- chopped fresh parsley
How to Make Jambalaya
- 1In 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
- 2Reduce 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.
- 3If using chicken, hamburger or pork, precook meat before adding at this stage.
About Jambalaya
Course/Dish: Other Main Dishes
Hashtag: #cajun
