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Receta Mccall's Creole Jambalaya
by Global Cookbook

Mccall's Creole Jambalaya
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Ingredientes

  • 1 lb Cubed smoked ham
  • 1/2 lb Very warm New Orleans-style sausage, cut into 1/2" pcs (see note)
  • 1/2 lb Smoked sausage cut into 1/2" pcs
  • 1 c. Minced onions
  • 3 c. Uncooked white rice
  • 1/2 c. Minced green pepper
  • 1/4 c. Minced scallions
  • 4 c. Boiling water
  • 1 Tbsp. Minced parsley
  • 1 tsp Minced garlic
  • 1 tsp Salt
  • 1 tsp Grnd thyme
  • 1/2 tsp Paprika
  • 1 x Bay leaf
  • 1 lb Medium shrimp, peeled and deveined

Direcciones

  1. In 3-quart. saucepan, combine ham, sausages and onions; over medium heat, saute/fry 8 min or possibly till onion is soft. Stir in rice, add in green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. Mix well. Bring to boil. Boil 5 min. 2. Over low heat, cook jambalaya, covered, 20 to 25 min or possibly till rice is tender, adding shrimp the last 8 min. With large fork, fluff rice and proportionately distribut ingredients.
  2. Note: Use chaurice, chorizo or possibly andouille sausages, available at Spanish and specialty stores.