Main Dish – Creole
Jambalaya
Ingredients
- ¼ cup butter
- ½ cup chopped onion
- ½ cup chopped green pepper
- 1 clove garlic, finely chopped
- ½ lb cooked ham
- 1 lb shelled raw shrimp, cleaned
- 1 can tomatoes (1 lb 12 oz)
- 1 tsp salt
- ½ tsp Tabasco
- 1¾ cup quick-cooking rice
Method
- Heat the butter in a skillet. Add the onion, green pepper and garlic and saute until lightly browned.
- Add the ham and shrimp and cook over low heat until the ham is lightly browned and the shrimp are pink.
- Add the tomatoes, salt and Tabasco. Cover and simmer about 5 minutes, then stir well.
- Add the rice and continue to simmer 5 minutes longer.
Notes
From a newspaper feature by Jenny Reed, "New Orleans dishes for Mardi Gras" (1984). Makes 4 to 6 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.