My husband helped add a little spice to my life. He grew up on Cajun cooking, while I ate mostly meat-and-potatoes meals.—Sandra Pichon, Slidell, Louisiana
- 1/2 pound smoked sausage, halved and sliced
- 2 cups cubed fully cooked ham
- 1/4 cup canola oil
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 5 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup uncooked long grain rice
- 1/3 cup water
- 4-1/2 teaspoons Worcestershire sauce
- 2 pounds cooked shrimp, peeled and deveined
- In a Dutch oven, saute sausage and ham in oil until lightly browned. Remove and keep warm. In the drippings, saute the celery, onion, green pepper and green onions until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
- Stir in the broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Stir in sausage mixture and shrimp; heat through. Yield: 10-12 servings.
Originally published as Louisiana Jambalaya in Taste of Home June/July 2001, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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