Recipe: Prize Winning Creole Jambalaya

Title: Prize-Winning Creole Jambalaya
Categories: Misc., Cajun
Yield: 8 servings

3/4 c Chopped onion 1 c Uncooked long grain white
1/2 c Chopped celery - rice
1/4 c Chopped green pepper 1 c Water
2 Garlic cloves, minced 1 ts Sugar
2 tb Butter or margarine 1 ts Dried thyme
2 c Cubed fully cooked ham 1/2 ts Chili powder
1 cn Tomatoes with liquid, cut 1/4 ts Pepper
- up (28 oz.) 1 1/2 lb Fresh or frozen uncooked
1 cn Condensed beef broth -shrimp, peeled & deveined
- (10 1/2-oz.) 1 tb Chopped fresh parsley

In a Dutch oven, saute onion, celery, green pepper and garlic in butter
until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover
and simmer until rice is tender, about 25 minutes. Add shrimp and parsley;
simmer uncovered, until shrimp are cooked, 7-10 minutes.

Source: Country magazine (Aug. 1993)



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