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Rice Jambalaya Recipe

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This recipe for Rice Jambalaya is from BSA Troop 175 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz minced prosciutto or Canadian bacon
2 cups cubed boiled country ham
1 pound spicy smoked sausage cut into 1/2" pieces
1 cup coarsely chopped onion
1 cup cubed green pepper
1 tablespoon slivered garlic
3 cups peeled, seeded and chopped fresh plum tomatoes
1 cup chicken broth
1 cup tomato juice
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
1 cup white rice
1 pound sea scallops or large bay scallops
1 1/2 pound shelled and deveined jumbo shrimp
1/2 pound crawdads
1/2 cup finely chopped fresh Italian parsley
Directions:
Directions:
In a very large oven proof skillet, saute the prosciutto over medium heat until it just begins to get crisp around the edges. Add the ham, sausage, onion, green pepper and garlic. Increase heat to medium high and saute for 5 minutes until the meat begins to brown. Add the tomato, broth, tomato juice, thyme, bay leaf, Tabasco and pepper. Cover and simmer for 8 minutes.

Stir in the rice and cover and simmer for 15 minutes. Add the scallops, crawdads and shrimp. Cover the skillet and place it in the preheated oven for 30 minutes at 350, stirring once or twice. Transfer the Jambalaya to a serving platter and dig in.

 

 

 

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