| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Misc, Cajun |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped green pepper |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Cubed fully cooked ham |
| 1 |
cn |
Tomatoes with liquid, cut up (28 oz.) |
| 1 |
cn |
Condensed beef broth (10 1/2-oz.) |
| 1 |
c |
Uncooked long grain white rice |
| 1 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
lb |
Fresh or frozen uncooked shrimp, peeled & deveined |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In a Dutch oven, saute onion, celery, green pepper and garlic in butter
until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover
and simmer until rice is tender, about 25 minutes. Add shrimp and parsley;
simmer uncovered, until shrimp are cooked, 7-10 minutes.
Source: Country magazine (Aug. 1993)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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