JAMBALAYA HAM SOUP

JAMBALAYA HAM SOUP image

Yield 6 Servings

Number Of Ingredients 14

Previous Next

One 1 1/4- to 1 1/2 pound meaty ham bone
1 slice onion
1 cup celery leaves
2 to 3 parsley sprigs
1/4 teaspoon ground red pepper
1 cup chopped celery
1/2 cup chopped onion
1 small clove garlic, minced
2 tablespoons butter
1 8-oune can tomato sauce
1/4 cup catsup
1/4 cup long-grain rice
1 10-ounce package frozen cut okra
1 4 1/2-ounce can shrimp

Steps:

Combine ham bone, onion slice, celery leaves, parsley springs, red pepper, 5 cups water, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover, simmer 30 to 45 minutes. Remove bone. Cool and cup off meat; chop. Discard bone. Strain broth. Cook chopped celery, onion, and garlic in butter till tender. Stir in broth, ham, tomato sauce, catsup, and uncooked rice. Bring to boiling; reduce heat. Cover; simmer 15 minutes. Add okra and drained shrimp. Return to boiling; reduce heat. Cover; simmer 5 minutes. Garnish with cooked crawfish and mustard greens. Per serving: 241 cal., 15 g pro., 19 g carbo., 12 g fat, 75 mg chol., 739 mg sodium. U.S.RDA: 19% vit A, 25% vit C, 14% iron.