Thursday, June 26, 2008

Cajun Recipes: Shrimp Jambalaya

2 cans (4 1/2 ounces each) de-veined, small shrimp
8 cup diced ham
2 tablespoons butter or other fat, melted
4 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, finely chopped
1 1/2 cups canned tomatoes
1 1/2 cups water
1 cup uncooked rice
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon crushed whole thyme
Dash cayenne pepper
1/2 cup chopped parsley

Drain shrimp. Cook ham in butter about 3 minutes. Add onion, green pepper, and garlic; cook until tender. Add tomatoes, liquid, rice, and seasonings. Cover and cook 25 to 30 minutes, or until rice is tender, stirring occasionally. Add parsley and shrimp; heat. Serves 6.

This recipe is from the US Fish and Wildlife Service

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