Jambalaya Recipe
This high on flavor Jambalaya recipe awaits you!. You will be ever grateful to the Canadian people for sharing this addictive Jambalaya recipe with the world!. This Jambalaya makes a compelling Side Dish for most party meals. Am I hearing a thank you from you for sharing this Jambalaya recipe?
Ingredients
2 tablespoons butter or margarine
1/2 pound garlic sausage, thinly sliced
1/2 pound cooked ham, diced
2/3 cup chopped onion
2/3 cup chopped green pepper
1 1/2 cups raw long-grain or converted rice
1 cup diced peeled tomatoes or 1 cup drained canned tomatoes
1 teaspoon salt
1/4 teaspoon thyme
1 bay leaf, crushed
2 cups chicken or fish stock
2 cups cooked shrimp, deveined
1/4 cup chopped parsley (optional), Salt and pepper to taste
Directions
Melt butter or margarine in a good-size saucepan.
Add sausage, and cook until lightly browned; remove from pan.
Add ham, and cook about 5 minutes; stirring constantly; push to one side.
Add onion and green pepper, and cook until soft.
Add rice, and stir until well coated with fat.
Add tomatoes, 1 teaspoon salt, herbs, and stock.
Bring just to boil, lower heat and simmer gently 20â€â€30 minutes or until all liquid is absorbed and rice is tender.
Add cooked shrimp and parsley.
Combine gently with rice, or scatter over top.
Add extra salt and pepper to taste.
Cov-er, and reheat over hot water or in slow oven 10 15 minutes.
Note: Jambalaya is a rice dish that reflects the Spanish influence.
It is much like Paella of Spain.
The original jambalaya used ham ("jambon"), from which it gets its name
Add sausage, and cook until lightly browned; remove from pan.
Add ham, and cook about 5 minutes; stirring constantly; push to one side.
Add onion and green pepper, and cook until soft.
Add rice, and stir until well coated with fat.
Add tomatoes, 1 teaspoon salt, herbs, and stock.
Bring just to boil, lower heat and simmer gently 20â€â€30 minutes or until all liquid is absorbed and rice is tender.
Add cooked shrimp and parsley.
Combine gently with rice, or scatter over top.
Add extra salt and pepper to taste.
Cov-er, and reheat over hot water or in slow oven 10 15 minutes.
Note: Jambalaya is a rice dish that reflects the Spanish influence.
It is much like Paella of Spain.
The original jambalaya used ham ("jambon"), from which it gets its name
