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Ham And Shrimp Jambalaya

Western.Chefs's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Andouille sausage/Chorizo / kielbasa sausage 8 Ounce, cut into 1/2-inch pieces to make about 2 cups
  Smoked ham 6 Ounce, diced to make 1 cup
  Celery stalks 2 , chopped to make 1 cup
  Yellow onion 1 Medium, chopped to make 1 cup
  Sweet green pepper 1 Large, cored, seeded, and chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced
  All purpose flour 3 Tablespoon
  Bay leaves 2
  Dried thyme leaves 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground red cayenne pepper 1⁄4 Teaspoon
  Chicken stock/Low- sodium chicken broth 4 Cup (64 tbs)
  Uncooked long grain white rice 1 Cup (16 tbs)
  Medium frozen shrimp 1 1⁄2 Pound, thawed if frozen, peeled and deveined with tails (Use About 40 In Number)
  Tomatoes 2 Large, chopped to make 2 cup
Directions

1. In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Add the sausage plus the ham, if you wish, and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft.
2. Stir in the flour, bay leaves, oregano, thyme, and the black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves.
3. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Shrimp
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
8

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