Recipe: Bayou Jambalaya (Heinz Ketchup, 1988)

BAYOU JAMBALAYA

1 medium onion, sliced
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 cup uncooked regular white rice
2 tablespoon butter or margarine
1 cup Heinz Tomato Ketchup
2 1/4 cups water
1 tablespoon Heinz vinegar
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1 medium tomato, coarsely chopped
1 cup cubed cooked ham
1/2 pound peeled deveined raw shrimp

In large skillet, saute first 4 ingredients in butter until onion is transparent.

Stir in ketchup and remaining ingredients except shrimp. Cover; simmer 20 to 25 minutes or until rice is tender.

Add shrimp; simmer uncovered 3 to 5 minutes until shrimp are cooked, stirring occasionally.

Microwave directions for Bayou Jambalaya:
Place onion, green pepper, garlic and butter in a 3-quart casserole. Cover dish with lid or vented plastic wrap and Microwave at HIGH 3 to 4 minutes; stir once. Stir in rice and remaining ingredients except shrimp. Cover and Microwave at HIGH 10 to 12 minutes or until mixture comes to a boil. Microwave at MEDIUM (50%) 18 to 20 minutes until rice is cooked, stirring once. Stir in shrimp; cover and Microwave at HIGH 2 to 3 minutes. Let stand, covered, 5 minutes before serving. Recipe tested in a 650 watt microwave oven.

Makes 4-6 servings (about 6 cups)
Source: Heinz Ketchup Recipe Collection, H.J. Heinz Co., 1988