"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Jambalaya Recipe

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This recipe for Shrimp Jambalaya, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Weston
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Tablespoon olive oil, divided
1 cup onion, diced
1 cup green pepper, diced
4 small cloves garlic, minced
16 oz large shrimp (shelled and deveined)
4 oz ham, diced
4 oz rice, uncooked, regular, long-grain
4 cups canned Italian tomatoes (with liquid, drained and coarsely chopped, reserve liquid)
1 cup water
3 teaspoon lemon juice
3 teaspoon chicken bouillon
Dash crushed red pepper flakes, thyme, pepper and hot pepper sauce
3 teaspoon parsley, fresh, chopped

Directions:
Directions:
In small skillet, heat 3 Tbs oil; add onion, pepper, and garlic. Cook until onion is translucent. Add shrimp and cook, stirring constantly until shrimp just turn pink (about 2-3 minutes). Stir in ham; remove from heat. Set aside. In 4 qt. sauce pan, heat remaining 3 Tbs of oil; add rice and cook, stirring constantly until rice is browned (about 2 minutes). Add tomatoes, reserved liquid, water, lemon and bouillon, red pepper, thyme, pepper and hot sauce and stir. Bring this mixture to a boil. Reduce heat to low, cover and let simmer until rice is tender (about 20 minutes). Stir in shrimp mixture and cook, stirring frequently until heated through (3-5 minutes). Sprinkle with chopped parsley prior to serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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