Shrimp Jambalaya Recipe
This Shrimp Jambalaya Recipe will take some time to prepare but the results will be well worth the wait and the aroma wafting out of the kitchen while it's cooking will bump up the appetites to a new level, so make sure you have plenty on hand.
Preparation time: 10 Min.
Cooking time: up to 80 Min.
main course dishes
|||coarse chopped yellow onion|
|||chopped sweet green pepper|
|||finely diced celery|
|||medium garlic cloves peeled and minced|
|||smoked ham cut in 3/8-in cubes|
|||large bay leaf, crumbled|
|||crumbled leaf thyme|
|||salt (or to taste)|
|||canned tomato sauce|
|||uncooked converted rice|
|||medium shrimp, shelled and deveined|
- Sauté the onion, garlic, green pepper and celery in the bacon drippings in a large pot over medium heat for 8 to 10 minutes until they are limp and golden.
Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper. Sauté, stirring often, for 5 to 6 minutes.
Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes.
Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes.
Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed.
Taste the jambalaya and add the cayenne pepper and salt, if needed.