Shrimp Jambalaya
| Yield: | 6 Servings |
| Categories: | Seafood, Cajun |
| 1 | c | Coarse chopped yellow onion |
| 2 | md | Garlic cloves peeled and minced |
| 1 | c | Chopped sweet green pepper |
| 3/4 | c | Finely diced celery |
| 4 | tb | Bacon drippings |
| 3 | tb | Minced parsley |
| 6 | oz | Smoked ham cut in 3/8-in cubes |
| 1 | lg | Bay leaf; crumbled |
| 1/2 | ts | Crumbled leaf thyme |
| 1/4 | ts | Cayenne pepper |
| 1 1/2 | ts | Salt (or to taste) |
| 1 | cn | Tomatoes (1 lb, 14-oz) |
| 1 | cn | Tomato sauce (8 oz) |
| 1 3/4 | c | Cold water |
| 1 3/4 | c | Uncooked converted rice |
| 1 1/2 | lb | Medium shrimp, raw, shelled, deveined |
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