Creole Jambalaya
| Yield: | 8 Servings |
| Categories: | Cajun |
| 3/4 | c | Chopped Onion |
| 1/2 | c | Chopped Celery |
| 1/4 | c | Chopped Green Pepper |
| 2 | Garlic cloves (minced) | |
| 2 | tb | Butter or Margerine |
| 2 | c | Cubed Fully Cooked Ham |
| 1 | Can (28 oz) Tomatoes with | |
| Liquid (cut up) | ||
| 1 | Can (10 1/2 oz) Condensed | |
| Beef Broth | ||
| 1 | c | Uncooked Long Grain White |
| Rice | ||
| 1 | c | Water |
| 1 | ts | Sugar |
| 1 | ts | Dried Thyme |
| 1/2 | ts | Chili Powder |
| 1/4 | ts | Pepper |
| 1 1/2 | lb | Fresh or Frozen Uncooked |
| Shrimp, Peeled and Deveined | ||
| 1 | tb | Chopped Fresh Parsley |
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