| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Main dish, Cajun, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Cubed smoked ham |
| 1/2 |
lb |
Very hot New Orleans-style sausage, cut into 1/2" pieces (see note) |
| 1/2 |
lb |
Smoked sausage cut into 1/2" pieces |
| 1 |
c |
Chopped onions |
| 3 |
c |
Uncooked white rice |
| 1/2 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped scallions |
| 4 |
c |
Boiling water |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground thyme |
| 1/2 |
ts |
Paprika |
| 1 |
|
Bay leaf |
| 1 |
lb |
Medium shrimp, peeled and deveined |
INSTRUCTIONS
1. In 3-qt. saucepan, combine ham, sausages and onions; over medium heat,
saute 8 minutes or until onion is soft. Stir in rice, add green pepper,
scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay
leaf. Mix well. Bring to boil. Boil 5 minutes. 2. Over low heat, cook
jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp
the last 8 minutes. With large fork, fluff rice and evenly distribut
ingredients. Note: Use chaurice, chorizo or andouille sausages, available
at Spanish and specialty stores.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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