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