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Creole Jambalaya

Ingredients
  Cubed cooked ham 2 Cup (32 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm)
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 28 Ounce
  Canned beef broth 10 1⁄2 Ounce
  Uncooked rice 1 Cup (16 tbs)
  Bay leaf 1
  Sugar 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Freshly ground pepper 1 Dash
  Canned shrimp 14 1⁄2 Ounce
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Green pepper 1 Medium
Directions

In a large saucepan cook ham, onion, and garlic in butter till onion is tender.
Add tomatoes, beef broth, 1 cup water, rice, bay leaf, sugar, thyme, chili powder, and pepper.
Cover and simmer till rice is tender, about 15 minutes.
Add shrimp, olives, and green pepper squares.
Simmer, uncovered, to desired consistency, about 5 to 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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