"I moved to the South three years ago from New England and tried the first jambalaya recipe I read. It called for 1/4 cup bacon drippings and loads of cayenne pepper. Gradually, I devised my own recipe. It's my favorite way to pass off brown rice to my husband, who is a white-rice connoisseur. Non-seafood lovers can substitute cubed and browned chicken breast for the shrimp." -CL Reader
2 teaspoons canola oil
2 cups finely chopped yellow onion
3/4 cup chopped green bell pepper
1/2 cup finely diced ham
1/2 cup chopped celery
4 garlic cloves, minced
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked long-grain brown rice
1 1/2 pounds medium shrimp, peeled and deveined
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, ham, and celery; sauté 5 minutes or until onion is tender. Add garlic; sauté 2 minutes.
Stir in parsley and next 4 ingredients (parsley through tomatoes and green chiles). Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add broth and rice; cover and simmer 30 minutes or until rice is tender. Add shrimp; cook 4 minutes. Let stand 5 minutes before serving.
This was good - I had to cook the dish an hour longer than stated to get the rice fully cooked and less soupy. I was using short grain though. I sub'd fresh herbs for the dried and added andouille sausage. A make again. Also a pleaser for my white rice loving family.
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