Category : Pork
Author : z1
Hits : 3635
Date : 14/12/2002
2 tablespoons oil 2 large onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 2 cups cubed cooked ham 1 cup rice 1 bay leaf, crumbled 1/2 teaspoon thyme 1/2 teaspoon salt 3-4 drops hot pepper sauce 1 16-ounce can tomatoes 1/2 cup ham broth, water, or chicken broth
Heat oil in a large Dutch oven, add onions, green pepper, and garlic, and cook until lightly browned, stirring now and then. Add ham and rice and cook and stir until rice is well coated with oil. Add bay leaf, thyme, salt, pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid absorbed, 20-25 minutes. Taste and add more salt and pepper sauce if needed. Makes 4 - 6 servings.Chicken or Turkey Jambalaya: Substitute chopped cooked chicken or turkey for ham and use chicken or turkey broth.Seafood Jambalaya: Omit oil and ham. Saute 1/2 pound chorizo or hot pork sausage, sliced, until fat is rendered. Add onions, green pepper, and garlic and proceed as for Ham Jambalaya. Add 1 pound shrimp shelled, 1 pint oysters, 1 pound crab meat or rock lobster, cut in chunks, or a combination after adding water. Fish stock can be used instead of water.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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