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Shrimp And Ham Jambalaya

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Ingredients
  Long grain rice 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Crab boil seasoning 1⁄2 Cup (8 tbs) (Purchased / Homemade)
  Shrimp in shells 1 Pound (Fresh / Frozen)
  Chopped celery 1 Cup (16 tbs)
  Onion 1 Medium, chopped to 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 Teaspoon
  Cubed cooked ham 2 Cup (32 tbs)
  Bottled hot pepper sauce 1 Teaspoon
Directions

Cook rice according to package directions.
Set aside.
In a large saucepan combine water and crab boil seasoning.
Bring to boiling.
Reduce heat.
Cover and simmer mixture for 15 minutes.
Add the fresh or frozen shrimp in shells.
Return to boiling.
Reduce heat and simmer about 3 minutes or till shrimp turn pink.
Drain.
Peel shrimp under running water.
Remove vein that runs down the back (see photo, page 48).
Set aside.
In a 3 quart saucepan cook celery, onion, and garlic in butter or margarine till vegetables are tender.
Stir in the undrained tomatoes, tomato paste, water, and Worcestershire sauce.
Bring to boiling.
Reduce heat.
Cover and simmer 15 minutes.
Stir cooked rice, shrimp, and ham into tomato mixture.
Season to taste with hot pepper sauce.
Cook, uncovered, till mixture is heated through, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice
Interest: 
Party

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