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Jambalaya

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Jambalaya recipe on the web!!


   _ ounces salt pork cubed, blanched*
   ___ pound ham diced
   _ onions medium, chopped
   _ green bell pepper chopped
   _ clove garlic minced
   _ 16-ounce cans tomatoes drained (reserve juice)
   _ tablespoons tomato paste
   _ teaspoon sugar
   _ tablespoon parsley chopped fresh
   _ teaspoon salt
   Freshly ground pepper to taste
   _ bay leaf (optional)
   _ cups liquid (reserved tomato juice plus chicken broth)
   _ cups chicken cooked, cut into 1-inch pieces
   _ 1/2 cups white rice raw, rinsed
   _ tablespoon butter real
   ___ pound shrimp raw medium, peeled


In Dutch oven, sauté pork cubes for 5 to 7 minutes; remove salt pork, drain, and reserve fat. Add ham and lightly brown in 1 tablespoon reserved fat; set aside. Add additional 1 tablespoon fat; sauté onions, green pepper, and garlic. Add tomatoes, tomato paste, sugar, parsley, salt, pepper, and optional bay leaf; add liquid and bring to boil. Put chicken, ham, and salt pork back in Dutch oven; add rice, stir, and cover. Simmer until rice is tender and dry. In small skillet, melt butter; sauté shrimp for 3 or 4 minutes or until they become opaque. Carefully stir shrimp into rice and heat through. Remove optional bay leaf before serving.

* To blanch, cover with cold water in small saucepan. Bring to boil and simmer3 to 5 minutes; drain.


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