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Creole Jambalaya Recipe

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Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham.

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8 Servings
Prep: 20 min. Cook: 35 min.

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons butter
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Directions

In a Dutch oven, saute the onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
Add shrimp and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink. Yield: 8 servings.

Nutrition Facts: One serving (prepared with margarine and low-sodium tomatoes and beef broth) equals 310 calories, 8 g fat (0 saturated fat), 154 mg cholesterol, 464 mg sodium, 28 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Creole Jambalaya published in Country August/September 1993, p47

Cutting Up Canned Tomatoes

If your recipe calls for a can of chopped tomatoes and you have a can of whole tomatoes, insert a knife into the opened can several times to cut the tomatoes. It’s much easier than using the food processor or cutting each tomato with a knife on a cutting board. —Sherry G., York, Nebraska

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