Jambalaya

By bdeedman

Ingredients

• I:
• 1 cup long grain rice, cooked
• 1 cup rice, 2 cups water (Heat to boiling and then sit and simmer for 20 minutes)
• 4 cups water
• 1/2 cup crab boiling seasoning
• 1 lb fresh shrimp
• II:
• 1 cup chopped celery
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tbsp butter or margarine
• III:
• 16oz can tomatoes, diced
• 6oz can tomato paste
• 1/3 cup water
• 1 tsp worcestershire sauce
• IV:
• 2 cups cooked ham, cubed

Preparation

Step 1

I: In a large saucepan combine water and crab boil seasoning. Bring water to a boil, reduce heat, cover and simmer for 15 minutes. Add shrimp in shells. Return to boil, reduce heat and simmer about 3 minutes or until shrimp turn pink. Drain, peel shrimp under running cool water and set aside.

II: in a 3 quart saucepan cook celery, onion and garlic in butter until veggies are tender.

III: Stir undrained tomatoes, paste, water and worcestershire sauce into II mixture. Bring to a boil, reduce heat, cover and simmer 15 minutes.

VI: Stir cooked rice, ham, and bottled hot pepper sauce to taste into tomato mixture. Cook, uncovered until all mixture is cooked through. Stirring ocassionally. Add shrimp at the end.