I made my first creole jambalaya last week. Our friends had recently returned from a trip to New Orleans and came back bearing gifts, a cookbook called, "The best of the best of Louisiana cookbooks". We took care of their amazing labradoodle, Lulu. Watching this dog is a "gift" in itself. She keeps me motivated to take my walks and also, whips my sassy spoiled cat into shape, if that's possible!
Cat: "I don't want to share your bed with you!" |
Dog: "Okay, be that way...I'll sleep on your bed! We're color coordinated now!" |
Ingredients:
2 Tbsp butter or margarine
3/4 c chopped onion
1/2 c chopped celery
1/4 c green or red pepper
1 Tbsp chopped parsley
1 clove garlic, minced
2 cups cooked and cubed ham
1 (28 oz) canned tomatoes, cut up and juice used
1 (10 1/2 oz) can beef broth
1 can water
1 cup long grain rice, uncooked
1 teaspoon sugar
1/2 tsp dried thyme (I omitted)
1/2 tsp chili powder
1/4 tsp pepper
1 1/2 lbs. raw, peeled and cleaned shrimp
Melt the butter in a large pot or Dutch oven. Add the onion, celery, peppers, parsley, and garlic. Cook until tender. Add the rest of the ingredients, except the shrimp. Cover and simmer for 25 minutes or until the rice is tender. Add the shrimp and simmer, again, until shrimp are cooked, about 10 minutes. This makes 6-8 servings. Pretty good!
Thanks, Lulu...we always enjoy watching you! And thanks, Paul and Cathie for the cookbook!
A "love tap" |
My dad's lap is off limits! |
this is one meal I've really wanted to make- thanks for the recipe!
ReplyDeleteYou're welcome...It's easier than I thought!
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