Quick And Easy Jambalaya Recipe
Ingredients
8 slices bacon, chopped
2 tbsp butter 25 mL
1/2 cup chopped onion 125 mL
1 large sweet red pepper, chopped
1 clove garlic, minced
1-1/2 cups chicken stock 375 mL
1 can (28 oz/796 mL) tomatoes, drained and chopped
1 cup long-grain rice 250 mL
1 tsp salt 5 mL
1/2 tsp dried thyme 2 mL
Pepper
1 lb large shrimp, peeled and deveined 500 g
1/2 lb cooked ham, cut in thin strips 250 g
Dash hot pepper sauce Dash
Chopped fresh parsley
Directions
In large heavy saucepan, cook bacon over medium heat for about 5 minutes or until crisp; drain on paper towels and set aside.
Wipe out pan and melt butter; cook onion, red pepper and garlic for about 3 minutes or until tender.
Stir in bacon, chicken stock, tomatoes, rice, salt, thyme, and pepper to taste.
Bring to boil; reduce heat, cover and simmer for 20 minutes.
Add shrimp and cook for about 5 minutes or until shrimp are pink and tender and most of the liquid has been absorbed.
Stir in ham and hot pepper sauce.
Taste and adjust seasoning if necessary.
Garnish with parsley.
Wipe out pan and melt butter; cook onion, red pepper and garlic for about 3 minutes or until tender.
Stir in bacon, chicken stock, tomatoes, rice, salt, thyme, and pepper to taste.
Bring to boil; reduce heat, cover and simmer for 20 minutes.
Add shrimp and cook for about 5 minutes or until shrimp are pink and tender and most of the liquid has been absorbed.
Stir in ham and hot pepper sauce.
Taste and adjust seasoning if necessary.
Garnish with parsley.
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