JAMBALAYA SHRIMP

Jambalaya Shrimp image

Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

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Ingredients

1 tablespoon fat
1 tablespoon flour
1 lb ham, cooked and chopped
1 cup shrimp, cooked and peeled
1 1/2 cups tomatoes, cooked (canned is fine)
1 onion, peeled and sliced
1 sprig fresh thyme
1 garlic clove, crushed
1 green bell pepper, seeded and chopped
1 tablespoon parsley, minced
salt (to taste)
pepper (to taste)
paprika (to taste)
1 teaspoon Worcestershire sauce
1 chili pepper, seeded and chopped (use gloves when handling)
4 cups water
1 cup rice, uncooked

Steps:

Melt fat and add flour, stirring until smooth and golden.
Add chopped ham, shrimp and tomatoes and cook for three minutes.
Add onion, seasonings and water.
Simmer for ten minutes.
Add rice and boil until tender, about 30 minutes.
The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
Keep covered during cooking.

Nutrition Facts : Calories 276.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 41.6, Sodium 1163.4, Carbohydrate 32.4, Fiber 1.8, Sugar 3, Protein 20.1

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