[an error occurred while processing this directive]

Ham and Shrimp Jambalaya

| Next >>

Title: Ham and Shrimp Jambalaya
Yield: 8 Servings
Categories: Main course, Veal, Cajun & cre

Ingredients:

1 Onion; coarsely diced
1 lg Green bell pepper; chopped
2 Cloves garlic; minced
1/2 ts Cayenne pepper; or to taste
1/2 ts Dried oregano; crushed
1/2 ts Dried thyme; crushed
1/2 ts Dried basil; crushed
1 Bay leaf
1 tb Butter or margarine AND
-cooking oil
3 c Cooked rice
2 c Large shrimp (about 1
-pound), cleaned & cooked
2 c Cubed cooked ham (about 1-1
-1/4 pound)
1 cn Peeled tomatoes (16 ounces);
-undrained & chopped
1 ts Natural hickory seasoning
1 ts Cajun seasoning
6 ds Tabasco sauce; or to taste


In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne
pepper and herbs in butter and oil until tender. Stir in remaining
ingredients. Cook for 10-15 minutes or until heated through, stirring
occasionally. Serve immediately.

Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #755 by
Creedenite@aol.com on Aug 21, 1997

[an error occurred while processing this directive]