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Jambalaya from Elva

Source of Recipe

Cat (meowlady2)


Recipe Introduction

(It uses ham, y'all!)

List of Ingredients

1/3 cup of SALAD OIL or LARD
1/3 cup FLOUR
GARLIC POWDER
CAJUN SEASONING (optional)
1 to 1-1/2 lb medium SHRIMP
CHICKEN, about 2-1/2 lbs. (Quarter the breasts.)
1 large or 2 small ONIONS
1 can Swanson CHICKEN BROTH
2 to 3 cloves of GARLIC, crushed and minced
1/2 teaspoon crushed dried THYME
1 teaspoon crushed RED PEPPERS
3 dashes of TOBASCO SAUCE
2 dashes WORCESTERSHIRE SAUCE
SALT to taste (about 1 teaspoon)
2 to 3 cups HAM cut up in large bite-sized pieces
3 to 4 cups fresh peeled or canned ROMA TOMATOES with juice
1 cut up GREEN BELL PEPPER cut in pieces
1 cup uncooked RICE


Recipe

1) Put a heat diffuser on a large burner of your range. In a large stock pot, make a roux using the FLOUR and OIL or LARD. Cook slowly until the roux is toasty brown then remove it from the heat.

2) While the roux is cooking, peel the SHRIMP, dry with paper towels and sprinkle with the GARLIC POWDER and CAJUN SEASONING. Place in a plastic bag in the refrigerator.

3) In a frying pan or electric skillet, brown the CHICKEN pieces on all sides. Set aside.

4) Saute the ONION in a small amount of butter or oil and set aside.

5) In a small bowl, combine the CHICKEN BROTH, GARLIC, THYME, CRUSHED RED PEPPERS, TABASCO and SALT. Set aside.

6) Stir the ONIONS, CHICKEN, HAM, and TOMATOES (with juice) into the roux. Cover tightly and simmer over a low heat for 20 minutes.

7) Add the liquid mixture, BELL PEPPER and RICE. Cover and simmer over low heat for 30 minutes. Do not stir.

8) Push the SHRIMP just under the surface of the mixture. Cover and simmer over low heat for about four minutes until one side of the shrimp turns pink. Gently turn the shrimp so that both sides are cooked, simmering briefly in the covered pot.

9) Remove from heat, gently blend the mixture and serve.