Creole Jambalaya
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
October 8, 2020
Persons
12
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 1 pound smoked pork sausage or ham, cut into 1/2-inch cubes
- 1 cup chopped green bell peppers
- 1 cup chopped onion
- 1 clove garlic, crushed
- 1 tablespoon all-purpose flour
- 1 28-ounce can tomatoes
- 2 1/2 cups water
- 2 tablespoons chopped fresh parsley
- 2 cups uncooked rice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1/2 teaspoon thyme
- 1/4 teaspoon ground red pepper
- 1 pound peeled, deveined raw shrimp
Instructions
- Cook sausage in large skillet about 5 minutes. Drain off all but 2 tablespoons pan drippings. Add green peppers, onion and garlic; cook until tender.
- Blend in flour; brown slowly, stirring often. Stir in tomatoes, water and parsley. Bring to a boil. Add rice, Worcestershire sauce, salt, thyme and pepper.
- Return to a boil, cover, reduce heat, and simmer 20 minutes. Add shrimp and cook 10 minutes longer. Fluff with fork.