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Jambalaya

1 Tbsp. butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 Tbsp. flour
1 lb. smoked pork sausage or ham, cut in 1/2 inch cubes
3 cups cooked Shrimp, shelled and deveined (about 1 lb.)
5 cups diced peeled tomatoes
2 Tbsp. chopped parsley
2 cups raw long grain white rice
2 Tbsp. Worcestershire sauce
1 1/4 tsp. salt
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne


In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; saute 5 minutes, until tender.


Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.


eturn to heat. Add remaining ingredients; bring to boiling, stirring.


educe heat to simmer; cook, covered but stirring occasionally - about 30 minutes, or until rice is tender.


Serve sprinkled with additional chopped parsley, if desired.


Makes 8 servings



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