Wednesday, Sep 28, 2016
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Johnny s Jambalaya

3 tablespoons butter

1 onion, minced

4 cloves garlic, minced

1 1/2 pounds raw shrimp, medium, peeled and deveined

1 pound smoked sausage, inch slices

1/2 pound smoked ham, diced

2 tablespoons all-purpose flour

1 small can tomato paste

1/4 cup parsley, fresh, minced

1 tablespoon thyme, dried

2 tablespoons Chef Johnny s Seafood seasoning or Cajun or Creole seasoning

2 cups hot water

1/3 cup uncooked rice

Melt 1 tablespoon butter and brown onion and garlic, Peel and devein shrimp. Add shrimp to onion mixture and cook, stirring 5 minutes, until shrimp are bright pink. Cut sausages into -inch slices and brown in a separate pan. Cut ham into -inch cubes and saute with sausage for 2 to 3 minute. Blend in flour. Combine meat with shrimp and add tomato paste, thyme, and seafood seasoning. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it just starts to become tender. Stir rice into meat mixture and continue cooking for 30 minutes or more or until rice has absorbed all the liquid.

Yield: 4 servings; this recipe may be doubled.

Source: Chef Johnny Clark

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