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May 28, 2011 at 03:38PM vs May 29, 2011 at 11:04AM
JambalyaJambalaya 2
Serves 4
Ingredients
- 1/2 c. chopped onions
- 2 medium peppers sliced
- 1 c. rice
- couple cloves garlic chopped
- 19 oz. whole pack tomatoes chopped
- 1/2 tsp. thyme, freshly ground pepper
- 1 1/2 c - 2 c. chicken stock
- 1/2 lb. cooked ham diced
- 1 lb.shrimp handpeeled if available
- 1 tbl. parsley or chilantro
Fry onions in a bit of oil until translucent but not brown, add peppers, fry until wilted. Stir in rice and mix around until somewhat translucent. Add garlic, tomatoes, thyme, pepper. Pour in 1 1/2 c. chicken stock, bring to boil. Add ham and stir. Cover pot. After ten minutes add shrimp and cook until rice is cooked. If rice seems dry, add another 1/2 c. stock. You can cook on stove, turn down low, so it doesn't burn. Or you can cook in over at 350. I think stove top is faster. When done sprinkle with parsley or chilantro. I usually don't add salt, as the chicken stock is usually salty enough, but taste it, if not salty enough add salt!
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