Shrimp Jambalya
"The word “jambalaya” is thought to come from jambon, the French word for ham. It’s a given, then, that ham is one of the primary ingredients of jambalaya; however, you don’t need much when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish...."
INGREDIENTS
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1 14.5-ounce can no-salt-
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added tomatoes, undrained
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1 cup water (if cooking on low) or 11/2 cups water (if cooking on high)
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1/2 cup finely chopped onion
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1 medium rib of celery, sliced crosswise
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1 small green bell pepper, chopped
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2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)
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2 teaspoons dried parsley, crumbled
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1 teaspoon dried oregano, crumbled
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2 medium garlic cloves, minced
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1/2 teaspoon dried thyme, crumbled
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1/8 to 1/4 teaspoon cayenne
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1 medium dried bay leaf
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8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
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1 cup frozen cut okra, thawed
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1 cup uncooked instant brown rice
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1/4 cup snipped fresh parsley
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