A basic recipe for Jambalaya,
a classic Louisana Creole rice stew with tomatoes, sausage, shrimp
and ham.
Basic
Jambalaya
6 ounces link sausage,
sliced
2 (14.5-ounce) cans stewed tomatoes, drained, liquid reserved
1/2 pound shrimp, peeled and deveined
6 ounces ham, diced
1 cup cooked white rice
1 clove garlic, minced
1 whole bay leaf
2 tablespoons chopped fresh flat-leaf parsley
- In a heavy saucepan over medium-high heat,
brown the sausage, 5 to 7 minutes.
- Add stewed tomatoes to the sausage. Add
enough water to the reserved liquid to make 3/4 cup liquid for
each can of tomatoes used. Add the liquid to the sausages and
tomatoes.
- Stir in shrimp and ham. Add rice, garlic,
bay leaf and parsley. Continue cooking for 15 to 20 minutes;
serve hot.
Makes 3 servings.
