| 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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