Shrimp Jambalaya Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Stewed tomatoes | 1 16 Ounce | |
| 1 cup cubed fully cooked ham | ||
| Water | 1/2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Ground red pepper | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 cup quick-cooking rice | ||
| 1 pound frozen shelled medium shrimp | ||
Directions
In saucepan cook onion, green pepper, and garlic in butter or margarine till tender.
Stir in flour, blending well.
Stir in undrained tomatoes, ham, water, bay leaves, thyme, salt, basil, red pepper, and pepper.
Stir in uncooked rice and shrimp.
Bring to boiling; reduce heat.
Cover and cook over medium heat, stirring frequently, for 10 to 15 minutes or till rice and shrimp are done.
Remove bay leaves.
Stir in flour, blending well.
Stir in undrained tomatoes, ham, water, bay leaves, thyme, salt, basil, red pepper, and pepper.
Stir in uncooked rice and shrimp.
Bring to boiling; reduce heat.
Cover and cook over medium heat, stirring frequently, for 10 to 15 minutes or till rice and shrimp are done.
Remove bay leaves.
Chef
