| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Onions, chopped |
| 1 | c | Green Bell Pepper, chopped |
| 2 | T | Margarine or Butter |
| 2 | c | Water |
| 1 | 14.5 or 16 oz. whole | |
| Tomatoes undrained cut | ||
| up | ||
| 1 | 6 oz. Tomato Paste | |
| 1 | t | Sugar |
| 1/2 | t | Dried Thyme Leaves |
| 1/4 | t | Cayenne Pepper |
| 1/8 | t | Pepper |
| 1 | c | Uncooked Rice |
| 3/4 | lb | Cooked Ham, cut into 3/4 |
| inch cubes | ||
| 1 | 15.5 oz. Butter Beans | |
| drained |
INSTRUCTIONS
A halmark of creole cooking, jambalaya is traditionally a combination of rice plus any mixture of meat, poultry, shellfish and vegetables. This slightly spicy family-style version combines cooked ham and creamy butter beans with traditional creole seasonings. It's easy to make and delicious to eat! In large skillet over medium-high heat, cook and stir onions and green pepper in margarine until crisp-tender. Stir in water, tomatoes, tomato paste, sugar, thyme, cayenne and pepper. Bring to a boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes or until rice is tender, stirring occasionally. Stir in ham and butter beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally. 6 (1-1/4 cup) servings. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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