Creole Jambalaya (LA) Recipe

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 garlic clove, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
3/4 cup water
1 cup uncooked long-grain white rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined


1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

1. Melt butter in a Dutch oven. Add onion, celery, green pepper, parsley and garlic. Cook until onion is translucent. Add ham, tomatoes, broth, water, rice, sugar, thyme, chili powder and pepper. Cover and simmer until rice is tender, about 25 minutes. Add shrimp, and simmer until shrimp are thoroughly cooked, about 5 minutes. Serves 8.








Tips From Our Test Kitchen:
This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

Nutritional facts per serving: 310 calories, 8g fat, 35g protein, 23g carbohydrates, 1g fiber, 540mg sodium.