Shrimp And Ham Jambalaya From Emerils Real And Rus... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is another one of those recipes that is good on a cool day. Ingredients:
2 tbsp vegetable oil |
1 1/2 cups chopped onion |
1/2 cup chopped bell peppers |
1/2 cup chopped celery |
1 lb medium shrimp, peeled & deveined |
4 bay leaves |
1 lb boiled ham, cut into 1/2 inch cubes |
1 can (14 1/2 oz)whole tomatoes, chopped, with juice |
1 tbsp chopped garlic |
1 tsp salt |
1/2 tsp cayenne |
1/4 tsp freshly ground black pepper |
1/4 tsp dried thyme |
1 cup long grain white rice |
1/4 cup chopped green onions |
Directions:
1. Heat the oil in a large cast iron Dutch oven over medium heat.
2. Add the onions, bell pepper and celery & saute for 7 to 8 minutes, or until golden and soft.
3. Add the shrimp and bay leaves & saute until the shrimp turns pink, about 2 minutes.
4. Add ham and saute for 2 to 3 minutes.
5. Add tomatoes with their juice, garlic, salt, cayenne, black pepper & thyme.
6. Cook for about 10 minutes, stirring often.
7. Add rice and stir to mix.
8. Cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let stand, covered for about 5 minutes.
10. Remove the bay leaves.
11. Stir in the green onions and serve.
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