Creole Jambalaya 1

2 lb peeled and deveined shrimp
2 tbs margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1/4 lb ham, cubed
One 16 oz can whole tomatoes, drained, reserve liquid
1 cup raw rice
2 tbs chopped parsley
2 tbs chopped celery
1 tsp salt
1 tsp red pepper or to taste

Melt margarine in 3 quart heavy pot over medium heat. Add onion, green pepper, celery and parsley. Saute until soft. Stir in garlic and ham, saute 5 minutes. Chop tomatoes, stir in and cook 2 minutes. Stir in rice, add shrimp and remaining ingredients. Measure tomato liquid, add hot water to total 1-1/2 cups. Pour liquid over all, bring to a boil. Do not stir. Cover and cook over low heat for 45 minutes or until rice is cooked.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana