Jambalaya

Recipe Ingredients

7 oz	198g	Long-grain rice
1/4 cup	49g / 1.7oz	Clarified butter
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
4		Garlic cloves - crushed, chopped fin
1		Green bell pepper - finely chopped
		Salt - to taste
		Freshly-ground white pepper - to taste
3 oz	85g	Celery - finely chopped
2 lbs	908g / 32oz	Tomatoes - skin removed,
		Chopped, and juice reserved
5 oz	142g	Tomato paste
		Sachet of 3 parsley stalks, 1/2 tspn of
		Dried thyme, and 1 bay leaf
8 oz	227g	Cooked ham - cut 1/2" cubes
1 teaspoon	5ml	Hot pepper sauce
1 cup	237ml	Cold water
2 lbs	908g / 32oz	Jumbo shrimp - peeled

Recipe Instructions

Wash rice and spread out to dry. Heat clarified butter in a large casserole dish on medium heat. Add rice and stir. Spread sliced onion and garlic over rice. Don't stir; simply press down.

Also without stirring, add green pepper. Press down. Add salt, white pepper, and celery. Press down. Rice should begin to turn pale brown on bottom, but not burn.

Add tomato pulp and juice. Stir together. Stir in tomato paste, herbs, ham, hot pepper sauce, and water. Simmer for 10 minutes.

Add shrimp and cook for 10 more minutes, stirring often until rice is plump and has absorbed most of the liquid. Toss out herbs and serve piping hot.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0118) - from the - TV FOOD NETWORK

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