posted by Sue Freeman 08-02-98 9:43 PM
Jambalaya
Prepared in: K3985--Nesco 4-Quart Roaster Oven
Makes 6-8 Servings.
2 cups finely chopped onions
2 tablespoons olive oil
1-1/2 cups finely chopped celery
4 cloves garlic, minced
2 cups chopped green bell pepper
1/2 cup chopped red bell pepper
1-1/2 pounds cooked ham, sliced 1/2" thick and diced
2 bay leaves
1/2 teaspoon chopped fresh thyme
1 16-oz. can Italian plum tomatoes
1/2 cup chopped fresh parsley
Salt and pepper to taste
Tabasco sauce to taste for heat
2 cups clam juice
2 cups water
1-1/2 cups quick-cooking rice
2-1/2 pounds medium shrimp, peeled and deveined
In a Dutch oven or Nesco, cook the onions in the olive oil over medium
high heat until translucent, about 1-2 minutes.
Add the celery, garlic, and bell peppers, and cook another 3 minutes or
so.
Add the ham; add the bay leaves, thyme, tomatoes, parsley, salt and
pepper and Tabasco.
Start stirring frequently at this point, to
ensure that everything cooks evenly.
Add half the clam juice and half the water. Simmer for 10 minutes.
Add the rice, then cover and cook for another 10 minutes.
Add the rest of the clam juice and water, and the shrimp.
Cook for another 10-15 minutes, stirring, to make sure
the shrimp cook through.
Add more liquid (clam juice or water) if
needed to keep the jambalaya from drying out.
Remove the bay leaves and serve in heated bowls with Tabasco on the side.