Jambalaya

Name: Jambalaya
Ingredients: 1/4 c. cooking oil or Pam; 1/2 lb. smoked sausage, sliced; 1/2 lb. ham, cubed; 1 c. chopped onion; 1 c. chopped celery; 1 c. chopped bell pepper; 2 cloves garlic, minced; 2 lb. peeled shrimp; 1 c. chopped green onions; 1 (16 oz.) can tomatoes, drained (reserve liquid); 1 1/2 c. stock or water; 1 tsp. thyme; 1/4 tsp. cayenne pepper; 1/2 tsp. black pepper; 1 tsp. salt; 1 c. converted rice; 1 1/2 Tbsp. Worcestershire

17 ingredients

6 steps

Ingredients

1/4 c. cooking oil or Pam
1/2 lb. smoked sausage, sliced
1/2 lb. ham, cubed
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
2 cloves garlic, minced
2 lb. peeled shrimp
1 c. chopped green onions
1 (16 oz.) can tomatoes, drained (reserve liquid)
1 1/2 c. stock or water
1 tsp. thyme
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
1 c. converted rice
1 1/2 Tbsp. Worcestershire

Directions

1

In a large skillet, saute sausage and ham until lightly browned.
2

Remove from pan.
3

Saute onion, bell pepper, celery, green onions and garlic in the meat drippings until tender.
4

Add tomatoes, thyme, pepper and salt.
5

Cook 5 minutes; stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil; reduce to a simmer.
6

Add ham and sausage; cook, uncovered, stirring occasionally, for about 30 minutes until rice and shrimp are done.