Jambalaya

Louisiana Lagniappe Cajun Gift Baskets

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	Jambalaya

Shrimp Jambalaya I

	2 tbsp. butter or margarine
	1/2 cup chopped onion
	1/2 cup chopped celery
	1/4 cup chopped bell pepper
	1 lb. frozen cooked shrimp, thawed
	2 cups cubed cooked ham
	1 cup minute rice
	2 tsp. parsley flakes
	1/2 tsp. salt
	1/4 tsp. garlic powder
	1/4 tsp. thyme leaves
	1/8 tsp. ground cloves
	1/8 tsp. cayenne pepper
	1 16oz. can whole tomatoes
	1/2 cup water

Cook onion, celery, and bell pepper in butter on med. high for 5-10 minutes or until vegetables are tender. Stir in remaining ingredients. Cover with lid and cook on low med. for 15-20 minutes stirring often. When rice is cooked, remove from heat and let stand covered for 2 minutes before serving.

Shrimp Jambalaya II

	2 cups peeled shrimp, seasoned
	1/2 cup oil
	2 cups rice, uncooked
	2 med. onion, chopped
	1 rib celery, chopped
	2 cloves garlic, finely chopped
	1 8oz. can tomato sauce or 1 6 oz. can tomato paste
	2 tbsp. chopped parsley
	3 cups water
	Salt and pepper to taste

Fry shrimp in oil. Drain shrimp and set aside. Reserve oil in small dish. Pour 1/2 cup water into frying pan to loosen particles. Pour this water along with remaining water into med. saucepan. In another pan, fry rice in reserved oil until light brown. Add onions, celery, garlic, and parsley to rice. Cook until onions are clear and tender.

Add tomato sauce/paste to water and add rice and seasoning mixture to water mixture. Add shrimp and salt and pepper. Cook until fluid is absorbed by rice. Cover and reduce heat. Cook until rice is tender.

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