"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp and Ham Jambalaya Recipe

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This recipe for Shrimp and Ham Jambalaya, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, July 17, 2006


2 tablespoons olive oil
1-1/2 cups chopped onions (I use Vidalia)
1/2 cup chopped bell peppers (red and green)
1/2 cup chopped celery
1 pound medium shrimp, peeled and deveined
4 bay leaves
1 pound boiled ham, cut into 1/2 inch cubes
1 14-1/2 can chopped tomatoes with juice
1 tablespoon chopped garlic
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice (I use brown rice)
1/4 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and saute' for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and saute' until the shrimp turn pink, about 2 minutes. Add the ham and saute' for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and cook over medium heat for 25 to 30 minutes or until the rice is tender and the liquid has been absorbed.
Remove from heat and let stand, covered, for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve.

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