SHRIMP & HAM JAMBALAYA

By jarren

Ingredients

• 1/3 cup butter
• 1 1/2 cups finely chopped onions
• 2 tablespoons finely chopped garlic
• 454 mL can Italian plum tomatoes, drained, chopped
• 3 tablespoons ttomato paste
• 1/2 cup chopped celery
• 1/4 cup finely chopped green pepper
• 1 tablespoon finely chopped parsley
• 3/4 teaspoon powdered cloves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon salt
• 1 lb cooked lean smoked ham, cut into 1/2- inch cubes
• 2 lbs. cooked and cleaned medium shrimp
• 3 cups cooked white rice.

Preparation

Step 1

Microwave butter in a large, microwave dish on High for 30 seconds or until melted.

Add onions and garlic and microwave on high for 2 to 4 minutes until they are soft but not brown.

Add tomatoes and tomato paste and continue microwaving for 4 minutes on High. Add celery, green pepper, parsley, cloves, thyme, cayenne, black pepper and salt. Microwave on high for an additional 6 to 10 minutes or until the vegetables are tender and the mixture is thick enough to hold its shape lightly in the spoon. Add the ham, stir well and microwave on high for 3 to 5 minutes or until heated through. Stir in the shrimp and the rice. Microwave for an additional 3 to 4 minutes.