Jambalaya

 This is my idea of a win-win recipe.  I had some shrimp languishing in the fridge, some fire-roasted tomatoes I needed to use, and I always, always have all the rest of the ingredients for this recipe on hand – they are that basic in our kitchen. To top it off, it was easy, quick enough for a week day, gives you time to get your “go-withs” on the table, and tastes great.

The book recommends using whatever size shrimp is cost-effective, and I heartily recommend using really good, no-water added ham; you just need less for good, full flavor.  We enjoyed it with good Southern cornbread and crisp coleslaw on the side.

Jambalaya

     ¾       Cup  Onion -- chopped

     ½       Cup  Celery -- chopped

     ¼       Cup  Green Pepper -- chopped

  2           Cloves  Garlic -- minced

  2           tablespoons  Butter

  2           Cups  Ham -- cubed

  28         ounces  Diced Tomato -- undrained

  10 ½     fluid ounces  Beef Broth

  1           cup  Long-grain Rice -- uncooked

  1           cup  Water

  1           teaspoon  Sugar

  1           teaspoon  Thyme

     ½       teaspoon  Chili Powder

     ¼       teaspoon  Pepper

  24        ounces  Shrimp -- peeled and deveined

  1          tablespoon  Parsley -- chopped

In a Dutch oven, sauté onion, celery, green pepper and garlic in butter until tender.  Add next nine ingredients; bring to a boil.  Reduce heat; cover and simmer until rice is tender, about 25 minutes.

Add shrimp and parsley; simmer, uncovered, until shrimp is cooked, 7-10 minutes for uncooked shrimp.

8 Servings

Garnish with a sprig of thyme.

  "Taste of Home Complete Guide to Country Cooking"

Per Serving: 305 Calories; 8g Fat (25.3% calories from fat); 28g Protein; 28g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 830mg Sodium.  Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.