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    Shrimp Jambalaya


    Source of Recipe


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    List of Ingredients


    • 3 tablespoons Crisco Stick or 3 tablespoons Crisco all vegetable shortening
    • 1/4 pound diced cooked ham
    • 3/4 cup chopped green bell pepper, divided
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/3 cup chopped green onion
    • 1 clove garlic, minced
    • 2 cups chicken broth
    • 1 (14 1/2 ounce) can diced tomatoes
    • 1/4 cup minced parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried thyme leaves
    • 1/8 teaspoon chili powder or ground red pepper
    • 1/8 teaspoon black pepper
    • 1 bay leaf
    • 1 cup uncooked rice
    • 3/4 pound medium cooked shrimp, peeled and deveined


    Instructions


    1. Melt Crisco Shortening in a large heavy skillet over medium heat. Stir in ham, 1/2 cup bell pepper, onion, celery, green onions and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.

    2. Stir in chicken broth, tomatoes, parsley, salt, thyme, chili powder, pepper and bay leaf; cover and bring to a boil. Add rice gradually stirring with a fork.
    3. Cover and simmer for 20 minutes or until rice is tender. Mix in shrimp and remaining 1/4 cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf before serving.
    4. Makes 6 to 8 servings
 

 

 

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