Ingredients:
1112 lbs. raw whole cleaned shrimp
1 cup diced ham
2 Thsp. butter
1/2 cup chopped onion
1/2acup green pepper
2 garlic clov, es chopped;., cup chopped celery
2 cups canned tomatoes-chopped, drain and reserve liquid
1 cup raw rice
3 bay leaves
1 cup water including tomato liquid salt, cayenne pepper
Instructions:
Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and ham, fry about 5 minutes. Stir in tomatoes and cook JO minutes. Stir in rice, add seasonings and liquid. Bring to boil. Cover, simmer until rice is done, about 30 minutes. Serves 4.
Notes:
A serving of Creole Jambalaya is only one of many memorable moments in fine dining you may enjoy when you visit New Orleans and the historic French Quarter. Tbsp. recipe was sent to me in 1977 by Kay Erck after visiting the King Tu. t exhibit and eating at Gallitoire’s. Bring the great taste of New Orleans to your table today.
Servings Yield:
Serves 4
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