Cajun Jambalaya Rice

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (medium)
3		Garlic cloves - finely chopped
1		E bell pepper - green - cut into 1/2" (large) pieces
2 1/2 cups	592ml	Basic chicken stock - see recipe
5		Scallions - finely sliced
1 cup	160g / 5.6oz	Brown rice - long grained
3		Italian plum tomatoes - cored - seeded, chopped
1/4 lb	113g / 4oz	Turkey ham - baked - all fat removed 1/2" cubes
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Black pepper - fresh ground
3/4 teaspoon	3.8ml	Cayenne pepper
1/2 teaspoon	2.5ml	Cumin
1/4 teaspoon	1.3ml	Allspice
1/4 lb	113g / 4oz	Shrimp - peeked and deveined
1		Tabasco sauce - - (optional)
1/4 cup	36g / 1.3oz	Parsley - fresh - chopped

Recipe Instructions

1. In an 8-quart pot saute the onion, garlic, and green pepper in 3 Tbsp. of stock for 5 minutes.

2. Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5 minutes over medium-low heat, adding a little more of the stock if necessary.

3. Add the cubed turkey ham, the three peppers, cumin, allspice, and the remaining stock, and cook on very low heat, covered for 40 minutes. Add the shrimp and cook for 2 minutes.

4. Taste for spiciness. You can add 5-6 drops of Tabasco sauce (I prefer Louisiana Gold Sauce) for a more pungent flavor.

5. Serve garnished with parsley and the remaining scallions.

Yield: Makes 4 1-cup servings

Source:
Serving Size : 0 Preparation Time :0:00

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