SHRIMP JAMBALAYA

SHRIMP JAMBALAYA

“This classic New Orleans recipe featuring shrimp, ham, tomatoes and vegetables a top savory rice will make a pleasing dinner that’s on the table in just an hour.”


3 tablespoons all vegetable shortening or Crisco stick
1 medium onion, chopped (about ½ cup)
1/3 cup chopped green onion
1 medium green pepper, chopped (about ¾ cup)
1 stalk celery, chopped (about ½ cup) 1/4 lb. cooked ham, diced
1 clove garlic, minced
2 cups chicken stock
1 can (14.5-oz.) diced tomatoes
¼ cup minced fresh parsley
1/8 teaspoon black pepper
½ teaspoon dried thyme leaves, crushed
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup unchecked regular long-grain white rice
¾ lbs. medium cooked shrimp, peeled and deveined


Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onion, ½ cup green pepper, celery, ham, and garlic. and cook for 5 minutes or until the onion is tender, stirring often.

Stir the stock, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the mixture is hot and bubbling. Remove and discard the bay leaf before serving.


Yield: 6 servings.