Monday, September 26, 2005

Holiday Jambalaya

1 c. uncooked white rice
1 clove garlic, minced
3 T. butter or margerine
1/2 c. chopped celery
1/2 c. chopped onion
2 c. water
3/4 c. Heinz chili sauce
1/2 c. chopped green pepper
1/2 tsp. salt
1/4 tsp. thyme
1/8 to 1/4 tsp. cayenne
1 c. cubed cooked ham
1 c. cooked shrimp
2 med. tomatoes, cut into chunks

Saute rice and garlic in butter until rice is golden. Stir in celery and onion; continue sauteing until tender, stirring constantly. Stir in water and next 5 ingredients; bring to a boil. Cover, simmer 20 minutes. Add ham, shrimp and tomatoes. Cover, simmering an additional 10 minutes, until rice is tender. Stir well before serving. Makes 6 (1/2-cup) servings.

Liz R.


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