Shrimp Jambalaya

Posted on Saturday, March 24, 2007 at 06:33

Here's the recipe I use for shrimp jambalaya. Adjust the spices to whatever your taste is. I hope you can follow it as it's a jar of this and a jar of that kind of recipe.

1 pint jar cubed ham (or 1 cup) 

3/4 cup chopped onion

1 garlic clove, minced

2 TBS olive oil

1 quart chicken stock (or 2 cups broth)

1 quart diced tomatoes - undrained (or 1 14-1/2oz can undrained)

2 TBS fresh minced parsley

1/2 tsp sea salt

1/4 tsp dried thyme

1/4 tsp cayenne pepper,chilli powder and pepper

1/4 tsp Bay Seasoning (if you can find it by you)

1 bay leaf

1 cup uncooked long grain brown rice or wild rice

1 pound uncooked medium shrimp, peeled and deveined

In a large skillet cook the ham, onion and garlic in oil until onion is translucent. Stir in broth,tomatoes,parsley adn seasonings. Bring to boil and stir in rice. Reduce heat, cover and simmer 15-20 minutes  or until rice is tender.  Add shrimp. Cook another 5 minutes or until shrimp turn pink. Discard bay leaf (or do what we use to do as kids - the one who got it in their bowl had to do the dishes    ) Yield: 4 servings.

I made this last month and tossed in some scallops that I found in the freezer. Yummy! Also, just as a thought, hold off on the salt until just before you think it's done. Depending on how salty the ham or broth (unless you're like me and don't really can with salt)  is, you may not need to add any.