Recipe: Pantry Shelf Jambalaya (Parade magazine, 1960's)

PANTRY SHELF JAMBALAYA

1/4 cup butter or margarine
1/4 cup chopped onion
1/2 cup diced green bell pepper
1/2 cup chopped celery
1 (4 1/2 oz.) can deviled ham
2 cans (5 oz. each) shrimp
1 (3 or 4 oz.) can mushrooms
1 (1 lb.) can tomatoes
1 (10 1/2 oz.) can condensed bouillon
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon bottled hot pepper sauce
1 cup uncooked rice
1 (8 oz.) can peas, drained

Melt butter in skillet; add onion, green pepper and celery; cook until onion is tender, but not brown.

Add deviled ham and drained shrimp. Drain mushrooms and tomatoes; reserve liquids.

Measure liquids and bouillon; add enough water to measure 2 cups. Add to skillet with seasonings. Add rice; cover. Simmer 15 minutes. Uncover; top with drained tomatoes, mushrooms and peas. Cover; simmer 15 minutes, until rice is tender.

Toss lightly before serving.

Makes 6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe clipping: Beth Merriman in Parade magazine, 1960's