Shrimp Jambalaya

Published in: Dallas Morning News

2 tablespoons butter
1 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
2 cup diced ham
1 cup white or brown rice (regular -- not instant)
1 (14 1/2-ounce) can diced tomatoes with basil and garlic
2 cup chicken broth
1/4 teaspoons cayenne pepper
1 tablespoons Worcestershire sauce
1 1/2 pounds medium-size cooked shrimp -- deveined, tails removed
Minced parsley
Salt and pepper to taste

In a large saute pan, heat the butter and oil. Add the onion, celery, ham
and rice and saute a few minutes. Do not brown. Add the tomatoes, chicken
broth and cayenne pepper and Worcestershire sauce and bring to a boil.
Reduce the heat to low and simmer, covered, for 5 to 6 minutes. Remove
from heat and cool, covered, for 10 minutes. Set aside until ready to add
the shrimp. (The rice will continue to cook and absorb the liquids.) When
ready to serve, reheat the rice mixture over medium-high heat to a simmer.
If most of the liquid has been absorbed, add a little chicken broth to
moisten. When the rice is tender, about 2 minutes, add the shrimp and toss
to combine. Continue over medium heat until the shrimp are heated through,
1 to 2 minutes. Add parsley and salt and pepper to taste. Cover to keep
warm. Makes 8 servings.

Exported from A Cook's Books -- Recipe management for Macintosh



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