Southern Jambalaya - cooking recipe

Ingredients
    2 medium onions, chopped
    1 medium bell pepper, chopped
    1/2 cup diced celery
    3 cloves garlic, minced
    3 tablespoons olive oil
    1 lb shrimp, peeled and deveined
    1 cup uncooked rice
    2 cups chicken broth
    1 (14 1/2 ounce) can diced tomatoes
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground thyme
    1/2 teaspoon Tabasco sauce
    1 bay leaf
    1 lb cubed cooked ham
Preparation
    Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
    Add shrimp and cook until shrimp are pink, about 5 minutes.
    Remove shrimp mixture and reserve.
    Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
    Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
    Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
    Stir in the reserved shrimp and also the ham.
    Cover and cook until heated through.
    Remove bay leaf, and serve.

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