Shrimp Jambalaya

By mhatkinson

Ingredients

• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/4 chopped green bell pepper
• 1 clove garlic, minced
• 2 tbsp butter or margarine
• 2 cups cubed Black Forest Ham
• 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
• 1 (14 oz) can chicken broth
• 1 cup uncooked white rice
• 1 cup water
• 1/4 tsp cayenne pepper
• 1/4 tsp to 1/2 tsp ground black pepper
• 1 lb medium fresh shrimp, peeled and deveined
• 1 tbsp chopped fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. In 4-quart Dutch oven cook onion, celery, bell pepper, and garlic in butter until tender. Stir in ham, undrained tomatoes, broth, rice, water, cayenne and black pepper. Bring to a boil, stirring occasionally; reduce heat. Cover and simmer for 15 minutes.

2. Stir in shrimp and parsley. Return to a simmer. Cook, uncovered, 7 to 10 minutes or until shrimp are opaque and rice is tender, stirring occasionally.