Jambalaya

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.

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.