If you have ever been to Louisiana or heard of cag'n cooking you have heard of this dish. My mom's brother lived in slidell for some years. I am guessing she may have gotten this recipe from her sister-in-law. My Uncle Bill and his wife Aunt Hank (Henrietta) had six children but lost one from Meningitis due to the hurricane Camille. Junie was two years old .
It's and easy one pan dish but this version is not hot enough. The next time I make it I will add some green chilies or some hot sauce. When I made it I used smoked sausage and not ham, I have also seen it made with chorizo which is a spicy sausage from New Orleans. This recipe I dedicate to my Uncle Bill and his family.
It's and easy one pan dish but this version is not hot enough. The next time I make it I will add some green chilies or some hot sauce. When I made it I used smoked sausage and not ham, I have also seen it made with chorizo which is a spicy sausage from New Orleans. This recipe I dedicate to my Uncle Bill and his family.
2 Tablespoons Bacon Fat
1 Tablespoon Flour
1/2 Lb Ham cubed (smoked sausage)
1 Large Green pepper (chopped)
2 Cups cooked Shrimp
2 1/2 Cups chopped tomatoes
1 1/2 Cups Water
1 Large Onion (chopped)
1/2 Clove Garlic (minced)
1 Tablespoon Chopped Parsley
3/4 Cups uncooked rice
Melt bacon fat, stir in flour. Add ham and green pepper. Cook stirring constantly for 5 minutes. Stir in shrimp, tomatoes, water, onion, garlic and parsley. Bring to a boil and stir in the rice.
Cover and simmer about 30 minutes until rice is done.
Serve with a green salad and hard crusty rolls.
1 Tablespoon Flour
1/2 Lb Ham cubed (smoked sausage)
1 Large Green pepper (chopped)
2 Cups cooked Shrimp
2 1/2 Cups chopped tomatoes
1 1/2 Cups Water
1 Large Onion (chopped)
1/2 Clove Garlic (minced)
1 Tablespoon Chopped Parsley
3/4 Cups uncooked rice
Melt bacon fat, stir in flour. Add ham and green pepper. Cook stirring constantly for 5 minutes. Stir in shrimp, tomatoes, water, onion, garlic and parsley. Bring to a boil and stir in the rice.
Cover and simmer about 30 minutes until rice is done.
Serve with a green salad and hard crusty rolls.
Jambalaya
Jambalaya
Home about us Contact Us News Links Gallery Pantry_List Tips for buying and cooking beef Food Storage Chart Fall Favorites Tips for buying and cooking beef Helpful_cooking_tips Pantry List printer Recipe Index
Family Favorites Little Nibbles Quick Meals Super Suppers Creative Chicken Home Baked Interesting Sides Simple Salads Holiday Memories Cookies Cakes and Pies Yummy Desserts Common Substitutions recipes
Copper Cookware Copper Bottom Cookware Cast Iron Cookware Induction Heat Article Bake ware Potracks Clay & Ceramic
Family Favorites Little Nibbles Quick Meals Super Suppers Creative Chicken Home Baked Interesting Sides Simple Salads Holiday Memories Cookies Cakes and Pies Yummy Desserts Common Substitutions recipes
Copper Cookware Copper Bottom Cookware Cast Iron Cookware Induction Heat Article Bake ware Potracks Clay & Ceramic
Hard work and perseverance have made this site what it is today. I add to it almost daily and hope that any readers who appreciate all the hard work I have done to donate. This will help me to continue adding to my site. Donating would help in keeping my costs down so that I can keep bringing you great recipes.
Articles and
Cooking Tips
Cooking Tips
Recipes
Small Town Living
With
Margie Cross
Recipes, Articles and Cooking Tips
NEW!! Kitchen utensils link!!!
NEW!! Davids Cookies link!!!
