Jambalaya Recipe
Ingredients
| Raw Shrimp- 2 lbs. cleaned and shelled | ||
| Ham | 1 Pound, chopped | |
| Eggplant | 1 Medium, peeled | |
| Onions | 1 , chopped | |
| Bell pepper | 1 , chopped | |
| Celery- 1 head, chopped | ||
| Butter stick | 1 | |
| Green onion tops | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Tabasco- to taste | ||
| Cooked rice | 3 Cup (16 tbs) | |
Directions
MAKING
1) In a non-stick pan, melt butter and sauté onions, pepper and celery until soft.
2) Stir in the eggplant, shrimp and ham.
3) Simmer 15 minutes, stirring occasionally.
4) Lightly fold in the rice, onion tops, parsley and seasonings.
5) Mix well and remove from the heat.
SERVING
6) Serve immediately on a flat serving plate.
1) In a non-stick pan, melt butter and sauté onions, pepper and celery until soft.
2) Stir in the eggplant, shrimp and ham.
3) Simmer 15 minutes, stirring occasionally.
4) Lightly fold in the rice, onion tops, parsley and seasonings.
5) Mix well and remove from the heat.
SERVING
6) Serve immediately on a flat serving plate.
Chef
