Gulf Coast Jambalaya

Name: Gulf Coast Jambalaya
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 large yellow onion, chopped; 2 cloves minced garlic; 1 large green pepper, chopped; 2 celery ribs, chopped; 1/4 cup butter (or bacon drippings, if you have them); 2 tablespoons minced parsley; 1/2 lb cubed ham (preferably Cure 81 or other cured ham); 1/2 teaspoon dried thyme leaves; 2 large bay leaves; 1 teaspoon hot pepper sauce; 2 teaspoons salt; 1 (16 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 2 cups cold water; 2 cups converted rice (raw); 1 1/2 lbs fresh shrimp or 1 1/2 lbs frozen raw shrimp, shelled and deveined

Submitted by PanNan

"This is a long time favorite standby. One of my husband's top requests."

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photo by cajunhippiegirl

Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 4-6

ingredients

1 large yellow onion, chopped
2 cloves minced garlic
1 large green pepper, chopped
2 celery ribs, chopped
¹⁄₄ cup butter (or bacon drippings, if you have them)
2 tablespoons minced parsley
¹⁄₂ lb cubed ham (preferably Cure 81 or other cured ham)
¹⁄₂ teaspoon dried thyme leaves
2 large bay leaves
1 teaspoon hot pepper sauce
2 teaspoons salt
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 cups cold water
2 cups converted rice (raw)
1 ¹⁄₂ lbs fresh shrimp or 1 1/2 lbs frozen raw shrimp, shelled and deveined

directions

Saute onion, garlic, green pepper and celery in butter or bacon grease in large heavy pan over moderate heat for 12 minutes or until onion is golden brown.
Add parsley, ham, thyme and bay leaves.
Fry, stirring often for another 5 minutes.
Add pepper sauce, salt tomatoes, tomato sauce and the water.
Simmer for five minutes.
Add rice, adjusting heat so liquid boils very gently, cover and cook for 30 minutes.
Add shrimp to float on top (don't mix in- it's intended to steam on the top), re-cover and simmer an additional 10 minutes (depends on size of shrimp) or until shrimp are cooked, rice is tender and liquid is absorbed.
Taste for salt and pepper needed.
Toss lightly and serve.

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Reviews

Great taste and easy to make. We'll be making this again!

mzirock
Very good Jabalaya. I usually prefer "Brown" Jambalaya, but this was very good. Will be making again. In my house it made way more than 4 - 6 servings. I used Tasso Ham, Cajun Smoked Sausage, a piece of left-over chicken and some fresh jumbo Gulf Shrimp. Very Tasty for sure. Made for Rajun/Cajun/Southern Photo Tag Game 2009.

cajunhippiegirl
Wow! What a great taste! I followed PanNan's directions exactly and they couldn't have been simpler to follow! What a great dish! It's no wonder this is one of your husband's top requests - I know it will be one of my husband's too!! This recipe should serve 4 very hungry people easily! Thanks!.....Oh, did I mention, WOW!!

Bev I Am
My husband loved this recipe. I actually made this some time ago and I forgot to rate it :blush: Easy to prepare and quite tasty.

HeatherFeather
This is a "stand up and be counted" recipe! I made a number of changes to it (chicken in lieu of shrimp [because the sweetie woke up one day and announced he no longer likes shrimp], a few bacon slices in lieu of ham, my homemade "all purpose tomato sauce base in lieu of regular tomato sauce, a can of Ro-Tel in lieu of the diced tomatoes, added 2 t of oregano and 1/4 t of cayenne - and threw the whole thing in the crockpot to boot) - but I have to say it's tasting so great right now (despite being a few hours from being done) it's taking all of my energy *not* to just plow into it! Of course and since I'm cooking it in the crock, I'm cooking the rice separately and will mix it in 30 minutes or so before serving. This is a total winner, even when modified to suit various needs/lack of ingredients...eileen

ejmatl