Jambalaya with Shrimp
There are as many versions of jambalaya as there are Louisiana cooks. This version stars shrimp with a cameo role played by ham.
4 tablespoons butter
1 large onion, chopped
2 cloves garlic, finely minced
1/4 cup ham, cut into strips
2 tablespoons all-purpose flour
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried basil
2 cups uncooked long-grain white rice
3 1/2 cups chicken or vegetable broth
2 pounds peeled shrimp
- In a large saucepan, melt butter over low heat; add onions, garlic, and ham; cook and stir until onion is soft. Stir in flour and cook for 1 minute. Stir in tomatoes, and cook for 5 minutes. Mix in basil, rice and broth. Cover, and simmer for 15 minutes.
- Add shrimp, stirring to distribute evenly. Cook for 5 minutes more, or until rice is cooked and shrimp turns pink.
Makes 6 servings.