Jambalaya
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty
Course/Dish
Origin
Serves
8
12 oz Spanish-rice mix
3 tbsp butter or margarine
2 cups coarsely chopped green peppers
2 cups cut-up cooked ham
1/2 cup chopped green onions
1 1/2 lb shelled ad deveined shrimp
2 tsp seasoned salt
1/2 tsp seasoned pepper
16 oz canned tomatoes, drained
Methods / Steps
1) About 30 minutes before serving: In Dutch oven, cook Spanish-rice mix as label directs.
2) Meanwhile, in 12-inch skillet over medium heat, in hot butter or margarine, cook celery and green peppers until tender, about 8 minutes.
3) Add ham and green onions and cook a few minutes longer.
4) Stir in shrimp, seasoned salt and seasoned pepper and cook, tossing often, until shrimp are pink, about 10 minutes.
5) Add tomatoes and heat.
6) With slotted spoon, add shrimp mixture to rice; toss lightly to mix.
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