Dunbar's Jambalaya

Recipe Ingredients

3 tablespoons	45ml	Butter
1		Onion - minced
1 cup	237ml	Clove
1 1/2 lbs	681g / 24oz	Raw shrimp
3		Pork sausages
1/4 lb	113g / 4oz	Cooked ham
1 tablespoon	15ml	All-purpose flour
6		Tomato paste
4		Parsley springs - minced
2 teaspoons	10ml	Thyme springs - minced
2 teaspoons	10ml	Water
1/3 cup	53g / 1.9oz	Uncooked rice
		Salt and pepper

Recipe Instructions

Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps.

If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink.

Cut sausages into small pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes.

Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender.

Stir rice into meat mixture and continue cooking for 30 minutes more or until rice has absorbed all the liquid and the mixture is quite dry.

Source:
Houston is Cooking, p. 112

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