| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Basic Jambalaya

6 ounces link sausage, sliced
2 (14.5-ounce) cans stewed tomatoes, drained, liquid reserved
1/2 pound shrimp, peeled and deveined
6 ounces ham, diced
1 cup cooked white rice
1 clove garlic, minced
1 whole bay leaf
2 tablespoons chopped fresh flat-leaf parsley

1. In a heavy saucepan over medium-high heat, brown the sausage, 5 to 7 minutes.
2. Add stewed tomatoes to the sausage. Add enough water to the reserved liquid to make 3/4 cup liquid for each can of tomatoes used. Add the liquid to the sausages and tomatoes.
3. Stir in shrimp and ham. Add rice, garlic, bay leaf and parsley. Continue cooking for 15 to 20 minutes; serve hot.

Makes 3 servings.