Jambalaya

I know it's a little early to be thinking about lent and Mardi Gras, but we were in the mood for shrimp today, and this jambalaya recipe is one of our favorites.  It's delicious and easy, and I hope you'll try it!


Ingredients:
3 links chorizo, cut into bite-sized pieces (if you cannot find chorizo, kielbasa may be substituted)
1 c. cubed, fully-cooked ham
3/4 c. chopped onion
1 clove garlic, minced
2 T. canola oil
2 c. chicken broth
14½ oz. can stewed tomatoes
2 T. fresh parsley, minced
½ t. salt
¼ t. dried thyme
1/8 t. cayenne pepper
1/8 t. chili powder
1/8 t. black pepper
1 bay leaf
1 c. uncooked long grain white rice
1 lb. medium shrimp, peeled and deveined*

 

In a large Dutch oven, add oil, ham, chorizo, onions and garlic and cook until onions are tender.

 

Stir in broth, tomatoes, parsley and bay leaf.  Add salt, black pepper, thyme, cayenne pepper and chili powder.

Bring to a boil and stir in rice.  Reduce heat and cover.  Simmer for approximately 15-20 minutes, or until the liquid has been absorbed, and the rice is tender.

*If using uncooked shrimp, add to pot, stir in, and simmer until the shrimp turn pink.  If using pre-cooked shrimp, add to pot, stir in, remove from heat, and allow to set for five minutes before serving.  Discard bay leaf prior to serving.