Tuesday, December 1, 2009

Easy Jambalaya

1/2 lb Smoked Sausage, Quartered and Sliced
2 C Cubed Cooked Ham
1/4 C Olive Oil
1/2 C Celery, Chopped
1 Medium Green Pepper, Chopped
5 Green Onions, Sliced
3 Cloves Garlic, Minced
1 Can (14.5 Ounce) Diced Tomatoes, Undrained
1 t Dried Thyme
1 t Salt
1/2 t Pepper
1/4 t Cayenne
2 Cans (14.5 Ounce) Chicken Broth
1 C uncooked Long Grain Rice
1/3 C Water
4 1/2 t Worcestershire Sauce
2 Lb Cooked Shrimp, with out tails

In a Dutch oven or large saute pan, saute sausage and ham in oil until lightly browned. Remove and set aside. In the drippings, saute celery, onion, green pepper, green onions and garlic until tender. Add tomatoes, thyme, salt, pepper and cayenne, cook 5 minutes.
Stir in broth, rice, water & Worcestershire sauce. Bring to boil. Reduce heat, cover and simmer for 10 minutes or until rice is tender. Stir in sausage, ham and shrimp, heat through. Serve! Serves 10-12.

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