Tammy Raynes


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!

★★★★★ 1 vote


3/4 c
chopped onion
1/2 c
chopped celery
1/4 c
chopped green (bell) pepper
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
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


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 this Recipe

Course/Dish: Other Main Dishes
Hashtag: #cajun