1 large yellow
onion, chopped
1 large clove garlic, chopped
1 large green pepper, chopped
1 large celery rib, diced, with tops
¼ c. olive oil (or bacon fat)
2 Tbs. minced parsley
½ lb. ham, cubed
|
½ tsp. dried
thyme
2 large bay leaves
½ tsp Tabasco sauce
1 can (1 lb 12oz) tomatoes (w/juice)
½ c tomato sauce (small can)
¼ c water
½ tsp salt
1 lb raw shrimp, peeled & deveined
|
Sauté
onion, garlic, green pepper and celery in oil (moderate
heat) until onion is golden brown. Add parsley, ham,
thyme and bay leaves and cook 5 minutes while stirring
often. Add Tabasco, tomatoes, tomato sauce, water
and salt. Cover and simmer 30 minutes. Add
shrimp and simmer (covered) 10 to 15 minutes longer.
Serve over rice. |
| For
chicken jambalaya, add one (2-3 lb) cooked chicken, cut
up, and 1/2 Polish sausage, sliced when the onion mixture
is tender. Omit ham and shrimp. |
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