Thursday, October 27, 2005

Recipe: Shrimp and Ham Jambalaya

Michael Salsbury
When I cook for guests, this is often one of the recipes I make.  This is a mild dish compared to true Cajun style Jambalaya, but could be heated up with the addition of some cayenne pepper.  It's been a popular dish as-is with every guest I've ever cooked it for.

Ingredients:1 cup chopped Onion
1/2 cup chopped Green Pepper
1 clove Garlic, minced
3 Tbsp. Olive Oil
1 pound Shrimp, peeled and deveined
1 Bay Leaf, crumbled
16 oz. can of Tomatoes
1/2 pound Cooked Ham, cubed
1 cup uncooked Rice
2 cups Chicken Broth
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Thyme
1/8 tsp. Cayenne Pepper Sauce

  1. Cook onion, pepper, garlic, and 2
    Tbsp. oil for 3 minutes.
  2. Add shrimp, cook until they are pink,
    set aside.
  3. Cook 1 Tbsp. oil and rice over medium heat until
  4. Add broth, salt, pepper, thyme, tabasco, bay leaf, and
  5. Heat to boiling, reduce heat and simmer for about 15
  6. Add shrimp, ham. Cook until heated.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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