| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Onions; chopped |
| 1 |
c |
Green Bell Pepper; chopped |
| 2 |
tb |
Margarine or Butter |
| 2 |
c |
Water |
| 1 |
cn |
(14.5 or 16 oz.) whole Tomatoes; undrained, cut up |
| 1 |
cn |
(6 oz.) Tomato Paste |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried Thyme Leaves |
| 1/4 |
ts |
Cayenne Pepper |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Uncooked Rice |
| 3/4 |
lb |
Cooked Ham; cut into 3/4 inch cubes |
| 1 |
cn |
(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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