Ham and Shrimp Jambalaya

1/2 pound cooked ham, diced
2 pounds shrimp
1/4 cup oil
2 medium onions, diced
1 bell pepper
2 cups raw rice
1-1/2 cups water
1 large can whole tomatoes
1-1/2 teaspoon salt
1/2 teaspoon pepper
Tabasco, to taste
1/4 cup margarine

Brown ham in oil in large pot. Remove from pot. Add margarine to pot and cook onion and bell pepper until tender. Then add rice and brown. Add water, whole tomatoes, salt, pepper and Tabasco. If a little too dry, add a little extra water and a 5.5 ounce can of hot and spicy V8 Juice. Add ham and shrimp. Mix lightly. Pour in large casserole and bake 10 minutes at 425F.

Serves 8.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana