You don't have to live in or visit Louisiana to enjoy one of the State's favorite Cajun and Creole dishes—jambalaya.
1 large yellow onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1/2 pound diced cooked ham
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon crushed dried thyme
2 bay leaves
2 cups water
1 teaspoon hot pepper sauce
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 teaspoons salt
2 cups uncooked long grain rice
1 1/2 pounds shrimp, peeled and deveined
- In a saucepan sauté onion, green bell pepper and garlic in oil. Add ham, parsley, thyme and bay leaves. Cook for 5 minutes, stirring often.
- Add water, hot pepper sauce, tomatoes, tomato sauce and salt. Simmer 5 minutes then add rice. Reduce heat and cook covered for 30 minutes. Add shrimp and continue cooking, covered, another 10 minutes. Remove bay leaves before serving. Serve hot.
Makes 6 servings.