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Jambalaya With Bacon

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Ingredients
  Bacon slices 4 , diced large
  Onion 1 Large, diced small
  Garlic 2 Clove (10 gm), smashed and chopped
  Tomatoes 4 , peeled and chopped
  Fennel seed 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Cooked rice 1 Cup (16 tbs)
  Chicken stock 1 Cup (16 tbs), heated
  Cooked ham 1⁄2 Pound, cut into small pieces, 1/2 in thick
  Shrimp 3⁄4 Pound, shelled and deveined
  Yellow pepper 1 , cut in strips
  Green pepper 1 , cut in strips
  Hot pepper sauce 3 Drop (Few drops)
Directions

Preheat oven to 350 °F (180 °C).
Cook bacon in large pan over medium heat. When cooked, remove bacon using slotted spoon and set aside.
Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally. Stir in tomatoes, fennel and thyme. Cook 5 minutes.
Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook 15 minutes in oven.
Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven; continue cooking 8 to 10 minutes.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chicken

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