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Jambalaya with Ham and Shrimp


4 tablespoons butter
2 tablespoons all-purpose flour
3 chopped onions
1 clove garlic, minced
1/4 cup ham, cut into strips
2 cups canned, diced tomatoes
1 teaspoon dried oregano or basil
2 cups uncooked white rice
3 cups chicken or vegetable broth
2 pounds peeled shrimp

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano or basil, rice, and broth. Cover, and simmer until just a little liquid remains.

Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.