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.