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Shrimp Jambalaya

Ingredients
  Celery 1 Cup (16 tbs), sliced
  Green pepper 2 Cup (32 tbs), diced
  Onion 2 Medium, sliced
  Onions 2 Medium, thinly sliced
  Butter 4 Tablespoon, divided in half
  Butter 4 Tablespoon, divided
  Garlic 2 Clove (10 gm)
  Garlic 2 Clove (10 gm), minced
  Ham 1 Pound
  Ham 1 Pound, cooked, 3/4 inch thick, cubed
  Shrimp 2 Pound, peeled, deveined, coarsely chopped
  Shrimp 2 Pound, deveined
  Salt 1 1⁄2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Whole tomatoes 2 Pound (2 Can)
  Canned whole tomatoes 2 Pound (2 Cans, 1 Pound Each)
  Rice 3 Cup (48 tbs)
  Rice 3 Cup (48 tbs), hot, cooked
Directions

MAKING
1) In half the butter, sauté celery, green pepper and onion until tender but not brown.
2) Stir in garlic and ham and cook for 5 minutes longer.
3) Mix in remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar.
4) Cook the mixture, tossing often using fork until shrimps are pink.
5) Stir in tomatoes and heat.
6) Finally mix in rice.

SERVING
7) Serve the dish warm at once with toast square.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Shrimp
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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