New Orleans' Creole Jambalaya
US, savoury, cooked
4 servings
- 1 1/2 lbs. raw whole cleaned shrimp
- 1 cup diced ham
- 2 tbsp butter
- 1/2 cup chopped onion
- 3/4 cup chopped celery
- 2 cups canned tomatoes chopped, drain and reserve liquid
- 1 cup raw rice
- 3 bay leaves
- 1 cup water including tomato liquid
- salt, cayenne pepper
Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and ham, fry about 5 minutes.
Stir in tomatoes and cook 10 minutes. Stir in rice, add seasonings and liquid.
Bring to boil. Cover, simmer until rice is done - about 30 minutes.