Gulf Coast Jambalaya
This is a long time favorite standby. One of my husband's top requests.
- Ready In:
- 1hr 20mins
- 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
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION