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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jambalaya Recipe

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This recipe for Jambalaya is from McMillan Family 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:  
3 slices of bacon cut into peices
125 ml. finely chopped onions
2 green peppers cut into strips
250 ml of uncooked rice
1-796ml can of tomatoes, drained and chopped
5ml of finely chopped garlic
1 tsp salt
1/2 tsp thyme
pinch of pepper
1 1/2 cups of chicken broth
1 cup of chopped ham
1 lb of fresh shelled shrimp
1tbsp fresh chopped parsley
Directions:
Directions:
Preheat oven to 350º

In pan brown bacon until crisp, drain on paper towel. Cook onions in bacon fat over medium heat until tender. Add peppers, cook a couple of minutes longer. Add par-boiled rice, stir in tomatoes, garlic, salt, thyme. pepper, bacon and chicken broth. Bring to a boil. Stir in ham, cover and cook 10 min. in the bottom of the oven. Add shrimp by pushing them in the rice and cook 15-20 min. longer or until rice is fully cooked and broth is almost completely absorbed. Garnish with parsley and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50-60 min.

 

 

 

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