Gulf Coast Jambalaya
This is a long time favorite standby. One of my husband's top requests.
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INGREDIENTS
Nutrition- 1
- 2cloves minced garlic
- 1
- 2
- 1⁄4
- 2tablespoons minced parsley
- 1⁄2
- 1⁄2teaspoon dried thyme leaves
- 2large bay leaves
- 1teaspoon hot pepper sauce
- 2teaspoons salt
- 1(16 ounce) can diced tomatoes
- 1(8 ounce) can tomato sauce
- 2cups cold water
- 2
- 1 1⁄2
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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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