fine dining experience

Creole Jambalaya

In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes.

Ingredients

  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 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 over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes.

Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.