Shrimp Jambalaya

Recipe Ingredients

1 cup	62g / 2.2oz	Coarse chopped yellow onion
2 cups	186g / 6.6oz	Garlic cloves - peeled and minced (medium)
1 cup	146g / 5.1oz	Chopped sweet green pepper
3/4 cup	82g / 2.9oz	Finely diced celery
4 tablespoons	60ml	Bacon drippings
3 tablespoons	45ml	Minced parsley
6 oz	170g	Smoked ham - cut in 3/8-in cubes
1 oz	28g	Bay leaf - crumbled (large)
1/2 teaspoon	2.5ml	Crumbled leaf thyme
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Salt - (or to taste)
1		Tomatoes - (1 lb, 14-oz)
1		Tomato sauce - (8 oz)
1 3/4 cups	414ml	Cold water
1 3/4 cups	280g / 9.9oz	Uncooked converted rice
1 1/2 lbs	681g / 24oz	Medium shrimp - raw, shelled, deveined

Recipe Instructions

SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden.

Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water.

Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes.

Add the shrimp, tossing the mixture lightly to distribute them evenly.

Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Source:
Bill Wight

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