Shrimp Jambalaya With Ham
|Spanish rice mix||12 Ounce (Two 6 Ounce Packages)|
|Boiled ham slice||2 , cut into 1/2 inch cubes (3/4 Inch Thick)|
|Butter||3 Tablespoon, melted|
|Celery||2 Cup (32 tbs), chopped|
|Scallions||1⁄2 Cup (8 tbs), snipped|
|Green peppers||2 Cup (32 tbs), coarsely chopped|
|Shrimp||1 1⁄2 Pound, cooked and deveined|
|Seasoned salt||2 Teaspoon|
|Seasoned pepper||1⁄4 Teaspoon|
|Canned whole tomatoes||1 Pound, drained (1 Can)|
Cook rice as directed.
Saute celery and green pepper in 2 tablespoons butter until tender.
Add scallions and ham.
Saute a few minutes longer.
Add remaining 1 tablespoon butter and shrimp.
Add seasoned salt and seasoned pepper.
Cook, tossing often, until shrimp are heated through.
Add tomatoes and heat.
Add shrimp-vegetable mixture to rice and toss lightly.