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Jambalaya

Tummy.Tucker's picture
Ingredients
  Margarine 2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), diced
  Garlic clove 1 Small, minced
  Tomato 1 Medium, blanched, peeled, seeded, and chopped
  Green bell pepper 1⁄2 Medium, seeded and diced
  All-purpose flour 1 Teaspoon
  Instant chicken broth and seasoning mix 1 Ounce, dissolved in 1 cup warm water (1 Packet)
  Warm water 1 Cup (16 tbs) (For Dissolving The Broth And Seasoning Mix)
  Ham 4 Ounce, diced , boiled
  Regular long-grain rice 2 Ounce, uncooked
  Fresh chopped parsley 1 Tablespoon
  Crushed thyme 1⁄2 Teaspoon
  Red pepper sauce/Hot sauce 1 Dash
  Shrimp 6 Small, shelled and deveined
  Oysters 6 Small, shucked and rinsed, reserve oyster liquid
Directions

MAKING
1) In 10-inch nonstick skillet, saute the onion and garlic in the margarine until the onion is translucent.
2) Stir in the tomato and bell pepper and saute for another 1 minute.
3) Sprinkle the flour over the vegetables and stir constantly and cook for 1 minute.
4) Stir in the dissolved broth mix, stir in the ham, rice, and seasonings and bring the mixture to a boil.
5) Simmer covered over a low heat for 15 to 20 minutes, stirring occasionally until the rice is tender.
6) Stir in the shrimp, oysters and reserved oyster liquid, toss well to mix, cook covered for 2 to 3 minutes, until the shrimp is pink and edges of oysters curl.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Ham
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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