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CREOLE
JAMBALAYA
¼ cup salt pork, chopped fine
2 c. fully cooked ham, cubed
¾ c. onions, chopped
1 garlic clove, minced
2 T. butter
1 (28 oz) can tomatoes, cut up
1 (10 oz.) can beef broth
1 c. long-grain rice, uncooked
1 bay leaf, crushed
1 tsp. sugar
½ tsp. thyme
¼ tsp. chili powder
Dash ground black pepper
14½ oz. can shrimp, chopped
¼ c. pitted ripe olives
1 med. green pepper, cut in 1 inch squares.
Cook rice according to directions on
package. Now cook all ingredients, except shrimp, olives and green
peppers for 15 minutes. Add shrimp, olives and green peppers and simmer
uncovered for 5 to 10 minutes. Serves 6 to 8 people. |
