Friday, March 12, 2010

In Honor of My Cajun Honey

Great news - I got engaged on Wednesday! It's all still kind of a shock and I'll post details at a later date but in honor of my Cajun soon-to-be husband, who's from Homa, LA, I'm posting this yummy Creole Jambalaya recipe. It's devine!


Ingredients
2 tablespoons margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 garlic clove, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
3/4 cup water
1 cup uncooked long-grain white rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Instructions
1. Melt butter in a Dutch oven. Add onion, celery, green pepper, parsley and garlic. Cook until onion is translucent. Add ham, tomatoes, broth, water, rice, sugar, thyme, chili powder and pepper. Cover and simmer until rice is tender, about 25 minutes. Add shrimp, and simmer until shrimp are thoroughly cooked, about 5 minutes. Serves 8.

Tips From Our Test Kitchen:
This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

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