There are as many versions
of jambalaya as there are Louisiana cooks! This version stars
shrimp with a cameo role played by ham.
Jambalaya
with Shrimp
- 4 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, finely
minced
- 1/4 cup ham, cut into
strips
- 2 tablespoons all-purpose
flour
- 1 (14-ounce) can diced
tomatoes
- 1 teaspoon dried basil
- 2 cups uncooked long-grain
white rice
- 3 1/2 cups chicken or
vegetable broth
- 2 pounds peeled shrimp
- In a large saucepan, melt
butter over low heat; add onions, garlic, and ham; cook and stir until onion is soft. Stir in
flour and cook for 1 minute. Stir in tomatoes, and cook for 5
minutes. Mix in basil, rice and broth. Cover, and simmer for 15 minutes.
- Add shrimp, stirring to
distribute evenly. Cook
for 5 minutes more, or until rice is cooked and shrimp turns
pink.
Makes 6 servings.
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