Gulf Coast Jambalaya



1 ½ lbs peeled raw shrimp      1 medium green pepper chopped

2 cloves garlic chopped           2 stalks celery chopped

1 medium onion chopped       1/3 c cooking oil

1/8 t cayenne pepper               1/8 t paprika

2 c diced ham                          1 bay leaf

1/4 t thyme                              ½ t pepper

1 t salt                                     1 c uncooked brown rice

1 ½ c water                             2 c chicken broth

2 T parsley

2 c peeled tomatoes or 1 (15 oz) can tomatoes cut up


Saute slowly in the oil the chopped pepper, onion, garlic and celery for about 15 minutes.  Then add the tomatoes, salt, cayenne pepper, pepper, thyme, ham (diced), bay leaf and parsley.  Cook 15 minutes longer.  Then add the chicken broth and raw shrimp and cook another 15 minutes.  Add the rice and 1 ½ cups water.  Cover and let it all cook about 35 minutes more.  The rice should be done and the mixture quite dry.  Serves 6.



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