Name: Jambalaya #2
Ingredients: 1 1/2 c Chicken; cubed, or shrimp; 1 c Cooked ham; cubed; 2 md Tomatoes; diced; 2 c Water; 1 ts Salt; 3 tb Flour; 3 tb Butter; 1/2 lb Fresh mushrooms; sliced; 1/2 c Green pepper; sliced; 1/2 c Celery; diced; 1 Onion; diced; 2 c Cooked rice; approx.

CATEGORY	CUISINE	TAG	YIELD
Meats		Casserole	6	Servings

INGREDIENTS

1 1/2	c	Chicken; cubed, or shrimp
1	c	Cooked ham; cubed
2	md	Tomatoes; diced
2	c	Water
1	ts	Salt
3	tb	Flour
3	tb	Butter
1/2	lb	Fresh mushrooms; sliced
1/2	c	Green pepper; sliced
1/2	c	Celery; diced
1		Onion; diced
2	c	Cooked rice; approx.

INSTRUCTIONS

Saut. onion, green pepper, celery and mushrooms in skillet in butter;
brown vegetables very slightly. Then blend the flour and salt; add water
and any additional seasonings, according to taste as Tabasco,
Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the
chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over
hot rice. Serves 6.
Mixture may be frozen for later use.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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