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Michelle's Jambalaya

3 star rating
 

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Submitted by: Left Coast Cook

 

Shrimp, ham and bacon are included in this mixture, which also contains rice, celery, onion, tomatoes, and seasonings such as thyme, cayenne pepper, and Tabasco.
 

Ingredients

  • 1 pound bacon
  • 1 Cup chopped onion
  • 1 Cup chopped celery
  • 2 cloves garlic, minced
  • 28-oz. can diced tomatoes
  • 2 Cup water
  • 1 Cup uncooked rice
  • 3 Tb. tomato paste
  • 2 tsp instant chicken bouillon granules
  • 1 tsp sugar
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • Few drops bottled hot pepper sauce
  • 16 oz. shrimp, peeled and deveined
  • 2 Cups cubed ham
  • 1 bell pepper, cut in thin strips
  • Parsley

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Method

In large pot, cook bacon till crisp. Drain & crumble; reserve about 1/4 cup of the drippings. Cook onion, celery & garlic in reserved drippings till tender. Stir in tomatoes, water, rice, tomato paste, bouillon, sugar, thyme, cayenne & hot sauce. Bring to boil; stir occasionally. Reduce heat. Cover & cook about 15 minutes till rice is nearly cooked. Add shrimp, ham & bell pepper. Simmer, uncovered, 5-10 minutes more. Turn into serving bowl. Top with bacon & parsley. Pass additional hot sauce.

 

Notes: Experiment with different hot sauces. Louisanna-style gives a very different flavor from Tabasco.

 

Number of Servings: 8

 

Submitted by: Left Coast Cook ()

 

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