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Creole Jambalaya

Western.Chefs's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Diced cooked ham 1⁄4 Pound
  Canned tomatoes 1 Pound, undrained (1 can)
  Canned condensed chicken broth 3⁄4 Cup (12 tbs), undiluted
  Raw shrimp 1 1⁄2 Pound, shelled and deveined
  Chopped parsley 1 Tablespoon
  Bay leaf 1
  Salt 1 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Hot red pepper sauce 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Long grain white rice 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 350F.

MAKING
2. In Dutch oven, melt butter and saute for 5 minutes till the onions are soft.
3. Add garlic and ham. Saute 5 minutes more.
4. Add chicken broth, tomatoes, bay leaf, red-pepper sauce, shrimp, parsley,salt, thyme, and pepper.
5. Cover and boil the ingredients.
6. In 2-quart casserole, pour the mixture.
7. Sprinkle rice over top of mixture. Slowly press in the liquid so that the rice is covered. Do not stir. Cover.
8. Place it in oven. Bake 40 minutes till rice is cooked.
9. Toss gently before serving.

SERVING
10. Serve Creole Ambalaya garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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