Creole Jambalaya
Ingredients
| 2 cups cooked ham, trimmed of fat and cubed into 1 inch pieces or Cajun sausage cut into rounds. | ||
| 3/4 cup chopped onion | ||
| 2 cloves garlic, minced | ||
| 2 tbs butter | ||
| 1 tbs olive oil | ||
| 1 28 oz can to Italian plum tomatoes cut up, with juice (we like the Cento brand) | ||
| 2 cups beef or chicken broth (use search engine for recipe) or use canned | ||
| 1 cup long grain white rice | ||
| 1 bay leaf, crushed | ||
| 1 tsp sugar | ||
| 1 tbs creole spice | ||
| 1 tsp dried thyme | ||
| 1/2 tsp chili powder | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 pound medium shrimp, shelled and deveined | ||
| 1/4 cup pitted black olives,chopped | ||
| 1 green pepper cut in to 1 inch, diced | ||
| 1 rib celery diced |
This is a classic Creole recipe full of savory flavors and spice.
- In a large saute pan and the butter and olive oil using medium heat.
- Add the celery, green pepper, garlic and onion. Cook until tender about 4 minutes.
- Add the tomatoes and juice, broth, 1 cup of water, rice bay leaf, sugar, thyme, chili powder, creole spice , salt and pepper.
- Cover and simmer for 15 to 20 minutes or until rice is tender
- Add shrimp and olives.
- Simmer uncovered, to desired consistency, about 10 minutes.
- Serve.
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