Pork, Ham, & Shrimp Jambalaya
Pork, Ham, and Shrimp Jambalaya recipe
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | each |
onions
minced |
|
| 1 | cup |
cloves, ground
|
*
|
| 1 ½ | pounds |
shrimp
raw |
|
| 8 | ouncs |
sausage
|
*
|
| ¼ | pound |
ham
cooked |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 6 | cans |
tomato paste
|
|
| 4 | each |
parsley sprigs
minced |
*
|
| 2 | teaspoons |
thyme sprigs
minced |
* |
| 2 | teaspoons |
water
|
|
| ⅓ | cup |
rice
uncooked |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | each |
onions
minced |
|
| 237 | ml |
cloves, ground
|
*
|
| 680.4 | g |
shrimp
raw |
|
| 8 | ouncs |
sausage
|
*
|
| 113.4 | g |
ham
cooked |
|
| 15 | ml |
all-purpose flour
|
|
| 6 | cans |
tomato paste
|
|
| 4 | each |
parsley sprigs
minced |
*
|
| 1E+1 | ml |
thyme sprigs
minced |
* |
| 1E+1 | ml |
water
|
|
| 79 | ml |
rice
uncooked |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt 1 tablespoon butter and brown onion and garlic.
Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise.
Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink.
Cut sausages into small pieces and brown in a separate pan.
Cut ham into cubes the same size as the sausage and sauté with the sausage for a few minutes.
Blend in flour.
Combine the meat with the shrimp and add tomato paste and thyme.
Add hot water and bring to a boil.
Add salt and pepper to taste. Cover and simmer for 1 hour.
Cook rice according to package instructions until it is barely tender.
Stir rice into meat mixture and continue cooking for 30 minutes more or until rice has absorbed all the liquid and the mixture is quite dry.
