Jambalaya Rice




Ingredients
6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 teaspoon minced garlic
1/2 pound chicken/beef/crab meat
1/2 pound medium shrimp, peeled and defined
1/2 pound cubed boiled ham
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth
1 T. Worcestershire sauce
Salt and cayenne
2 bay leaves
1 cup long-grain rice, uncooked
Hot sauce


Steps:

In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.

Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.

;my favourite dished (too sweet memories to share)