Smoked Ham And Shrimp Jambalaya Recipe
Are you looking for an enticing Jambalaya recipe? If you have a lot of chicken on hand then Jambalaya is the recipe you should opt for. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. You may not realize, but here I am presenting you a very nice High Protein dish Jambalaya. Caring is all about sharing and I can show how much I care for you by sharing this Jambalaya recipe.
Ingredients
1/4 pound sliced bacon, cut in 1-inch pieces
1/2 cup finely chopped onion
2 medium-sized green peppers, seeded and cut in 1-inch strips
1 cup raw rice
1 teaspoon finely chopped garlic
A 1-pound 3-ounce can whole-pack tomatoes, drained and coarsely chopped
1/2 teaspoon thyme
1 teaspoon salt
Freshly ground black pepper
1 1/2 to 2 cups chicken stock, fresh or canned
1/2-pound cooked smoked ham, cut in 2-inch by 1/2-inch strips
1 pound medium-sized raw shrimp, shelled and deveined
1 tablespoon finely chopped fresh parsley
Directions
Preheat the oven to 350°.
In a heavy 3- or 4-quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.
Drain on paper towels and reserve.
Add the onions to the fat in the pan and cook them for 8 to 10 minutes, stirring occasionally until they are transparent but not brown.
Mix in the green peppers.
They will wilt slightly in about 3 minutes, at which point the rice should be stirred in.
Turn the rice about in the hot fat and vegetables over moderate heat until the grains become somewhat opaque and milky.
Then add the garlic, tomatoes, the bacon, thyme, salt and a few grindings of black pepper, stirring them together thoroughly.
Pour in 1 1/2 cups of chicken stock and bring it to a boil.
Add the ham and stir again.
Cover the casserole tightly and place it in the lower third of the oven.
After 10 minutes add the shrimp, pushing them down beneath the rice, and continue to cook tightly covered for about 10 minutes longer, or until all of the stock is absorbed and the rice is tender.
If at any point during this time the rice appears dry, add a few tablespoons more of hot stock to it.
In a heavy 3- or 4-quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.
Drain on paper towels and reserve.
Add the onions to the fat in the pan and cook them for 8 to 10 minutes, stirring occasionally until they are transparent but not brown.
Mix in the green peppers.
They will wilt slightly in about 3 minutes, at which point the rice should be stirred in.
Turn the rice about in the hot fat and vegetables over moderate heat until the grains become somewhat opaque and milky.
Then add the garlic, tomatoes, the bacon, thyme, salt and a few grindings of black pepper, stirring them together thoroughly.
Pour in 1 1/2 cups of chicken stock and bring it to a boil.
Add the ham and stir again.
Cover the casserole tightly and place it in the lower third of the oven.
After 10 minutes add the shrimp, pushing them down beneath the rice, and continue to cook tightly covered for about 10 minutes longer, or until all of the stock is absorbed and the rice is tender.
If at any point during this time the rice appears dry, add a few tablespoons more of hot stock to it.
