|Ham fat/Lard||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Ham||1 Cup (16 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Raw shrimps||2 Pound, shelled and deveined|
|Whole tomatoes||2 Cup (32 tbs), peeled and chopped (Canned or fresh)|
|Raw rice||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Chili powder||2 Teaspoon|
|Boiling water||1 Cup (16 tbs) (adjust quantity as required)|
1 In a deep, heavy saucepan heat the ham fat and stir in flour.
2 Cook the flour until brown.
3 Add in ham, onion, garlic clove, and shrimps.
4 Cut the shrimps into pieces if very large.
5 Once the onions are golden, add tomatoes, cayenne, rice, thyme, chili powder, salt, and boiling water just enough to moisten the mixture.
6 Cover and simmer stirring occasionally with a fork, until the rice is tender.
7 Keep a check if additional boiling water is required.
8 The jambalaya should be moist, but not mushy or soupy.
9 Serve with a tossed green salad and a dessert.