Jambalaya

Posted on February 9, 2012 by

4


Creole Jambalaya with Shrimp, Ham, and Andouil...

Jambalaya

This is a good, simple, make ahead meal. Just add the shrimp 5 minutes before you sit down to eat. It seems like a lot of ingredients but the whole prep time is only 20 to 25 minutes. Then it cooks itself for about another 25 minutes.

1 lb. fresh or frozen deveined shrimp

1/2 cup chopped onion

1/3 cup chopped celery

1/4 cup chopped green sweet pepper

2 cloves garlic, minced

2 tbsp. cooking oil

2 cups chicken broth

1  141/2 oz. can diced tomatoes, undrained

8 ounces kielbasa , halved lengthwise and cut in 1/2-inch slices

3/4 cup uncooked long grain rice

1 teaspoon dried thyme, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon ground red pepper (cayenne) or to taste

1 bay leaf

1 cup cubed cooked ham

Thaw shrimp if frozen, refrigerate. In a 12-inch skillet cook onion, celery, sweet pepper and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, herbs, 1/2 teaspoon black pepper, red pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered for 15 minutes.

Stir in shrimp.  Return to boiling. Simmer, covered about 5 minutes more or until shrimp turns opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Enjoy with some nice crusty bread.

GO KINGS!!!