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Nancy's Kitchen - Tried and Tested Recipes
Jambalaya with Shrimp and Ham











Although this recipe calls for red and green Bell Peppers you can use green ones. I don't buy the red ones if they are expensive.

Jambalaya with Shrimp and Ham

I Tbs. olive oil
1 large onion, diced
1 red bell pepper diced
1 green pepper, diced
2 cloves garlic, minced
½ tsp. salt
1/4-tsp. black pepper
1-tsp. paprika
1/2-tsp. dried oregano
1/2-tsp. dried thyme
1 bay leaf
1/4-tsp. cayenne pepper
1-Tbs. tomato paste
6-ounces diced, smoked ham
2 1/2-cup chicken broth

2 cups water
1-cup uncooked long or medium grain rice
1(14.05-oz) can diced tomatoes
1-lb peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and sauté until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.
I used a 1 lb slice of ham steak.
Abby NM

http://www.nancyskitchen.com 


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