Prize-Winning Creole Jambalaya
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
green bell peppers
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
ham
cubed, fully cooked |
*
|
| 28 | ounces |
tomatoes
cut up, with liquid |
|
| 10 ½ | ounces |
beef stock
condensed |
|
| 1 | cup |
long grain rice
uncooked |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | pounds |
shrimp
uncooked, peeled, divided |
|
| 1 | tablespoon |
parsley leaves
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
ham
cubed, fully cooked |
*
|
| 809.2 | ml/g |
tomatoes
cut up, with liquid |
|
| 303.5 | ml/g |
beef stock
condensed |
|
| 237 | ml |
long grain rice
uncooked |
|
| 237 | ml |
water
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
black pepper
|
|
| 680.4 | g |
shrimp
uncooked, peeled, divided |
|
| 15 | ml |
parsley leaves
chopped, fresh |
|
Directions
In a Dutch oven, sauté onion, celery, green pepper and garlic in butter until tender.
Add next 9 ingredients; bring to a boil.
Reduce heat; cover and simmer until rice is tender, about 25 minutes.
Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7 to 10 minutes.
