|
Ham Jambalaya
rec.food.cooking/Sally Wallace/2000
From a local 1950s Mississippi cookbook
1 cup raw rice
1 large onion, chopped
1 small bell pepper, chopped
1 stalk celery, chopped
1 cup canned tomatoes, chopped
1 clove garlic, smashed
2 cups chopped ham
1 teaspoon cayenne pepper
1 teaspoon salt
Cook rice and set aside.
Saute onions, celery, and garlic in a little oil until tender. Add tomatoes, ham, cayenne pepper, and salt. Let cook slowly for about 1/2 hour.
When done, mix into the rice and simmer for a few minutes.
If too dry, add the rest of the can of tomatoes. (Mrs. E.J. Duncan)
|
