Ham And Seafood Jambalaya
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Diced cooked ham||1 Cup (16 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Bay leaf||1 Small, crumbled|
|Sweet basil||1 Pinch|
|Chopped green pepper||1⁄2 Cup (8 tbs), chopped|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned large shrimp||8 1⁄2 Ounce (2 Cans, 4 1/4 Ounce Each)|
|Canned lobster meat/5 ounce can lobster||6 Ounce (1 Can)|
Heat butter in large heavy saucepan or Dutch oven.
Add onion and garlic and cook gently until yellow.
Add ham and cook and stir over low heat 5 minutes.
Add tomatoes and bring to a boil.
Sprinkle rice in on top of tomatoes.
Add bay leaf, basil, salt, pepper and cayenne.
Cover tightly and cook gently 20 minutes Add green pepper, parsley and celery.
Drain shrimp and rinse under cold running water.
Drain and break up crab or lobster.
Stir into hot mixture gently.
Cover again and cook over low heat 20 minutes more.