Recipe by mollypaul
Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by Bonnie G #2
I've always hesitated to make Jambalaya even though both DH and I love Cajun/Creole dishes. First because all the ingrediants looked intimadating to me and second the process seemed so involved. Your recipe cured me of those issues - the directions were clear, the ingrediants weren't overwheliming and the taste was to die for, just the right amount of spices without being overwhelming - can't wait to see how the left overs heat up, thanks so much for posting. Made for Ragin' Cajun/Creole Cookingâ€� evenet - 09
- 1 tablespoon fat
- 1 tablespoon flour
- 1 lb ham, cooked and chopped
- 1 cup shrimp, cooked and peeled
- 1 1⁄2 cups tomatoes, cooked (canned is fine)
- 1 onion, peeled and sliced
- 1 sprig fresh thyme
- 1 garlic clove, crushed
- 1 green bell pepper, seeded and chopped
- 1 tablespoon parsley, minced
- salt (to taste)
- pepper (to taste)
- paprika (to taste)
- 1 teaspoon Worcestershire sauce
- 1 chili pepper, seeded and chopped (use gloves when handling)
- 4 cups water
- 1 cup rice, uncooked
Directions See How It's Made
- Melt fat and add flour, stirring until smooth and golden.
- Add chopped ham, shrimp and tomatoes and cook for three minutes.
- Add onion, seasonings and water.
- Simmer for ten minutes.
- Add rice and boil until tender, about 30 minutes.
- The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
- Keep covered during cooking.