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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Jambalaya Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp vegetable oil
1 cup chopped onion
1 cup chopped pepper (any color)
2 cloves garlic, peeled and minced
1 cup diced cooked ham
1 cup Andouille sausage, sliced
1 can (14˝ oz) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice (I use Uncle Bens. Do NOT use instant rice)
˝ tsp dried thyme
Salt and freshly ground black pepper to taste
˝ tsp hot pepper sauce or to taste (optional)
2 cups medium shelled and deveined shrimp (uncooked)

Directions:
Directions:
Heat oil in a 3 quart sauce pot or Dutch oven over medium high heat. Add onion, green pepper and garlic. Sauté about 4 minutes, stirring occasionally until onion and peppers are limp. Add ham, sausage, stewed tomatoes, broth, rice and thyme. Bring to boil. Immediately reduce heat to medium-low. Cover. Continue cooking on top of stove for 20-25 minutes or until rice is done and all liquid has been absorbed. Taste mixture and season with salt and pepper. Stir in the hot pepper sauce (if using). Stir in shrimp. Allow mixture to continue to cook until shrimp are done, about 3-5 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes prep, 20-25 minutes cook
Personal Notes:
Personal Notes:
In the Schwenkner family recipe Hall of Fame, this is one of the all-time favorites. Now, both our son and daughter make for their families. The tradition keeps going.

 

 

 

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