Recipe: Shrimp Jambalaya (Minute Rice, 1966)

SHRIMP JAMBALAYA

2 tablespoons butter
1/2 cup diced onion
1/4 cup diced green pepper
1/2 cup diced cooked ham
1 pound raw shrimp, peeled and cleaned
1 (1 lb. 13 oz.) can whole peeled tomatoes
1 teaspoon salt
1/4 teaspoon thyme (optional)
1 small bay leaf (optional)
2 tablespoons chopped parsley
1/3 teaspoon sugar
1 1/3 cups Minute Rice

Melt butter in flameproof casserole or skillet over medium heat. Add onion and green pepper and saute until lightly browned, stirring frequently.

Add ham and shrimp; cook just until ham is lightly browned and shrimp are pink.

Drain tomatoes, measuring juice. Add water to juice to equal 1 1/2 cups. Add the liquid, tomatoes, salt, thyme, bay leaf, parsley, and sugar to mixture in skillet. Cover and simmer 5 minutes.

Then stir in rice, cover, and simmer 5 minutes.

TO MAKE AHEAD:
Prepare jambalaya up to the point of adding the rice. Cool quickly and store in the refrigerator. A few minutes before serving time, thoroughly heat jambalaya mixture, add rice, and continue as recipe directs. If you have not used a flameproof casserole for cooking, heat your serving casserole in the oven for a few minutes.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Casseroles and Compliments with Minute Rice, General Foods Corp., 1966