This Month's Recipe
½ lb. Canadian bacon, diced
1 large onion, chopped
3 gloves garlic, minced
2 large green bell peppers, chopped
1 cup celery, chopped
6 large tomatoes, chopped
l can (15 oz.) tomato sauce
2 bay leaves, crumbled
2 tsp. ground white pepper
1 tsp. cayenne
½ cup parsley
1 ½ cup long-grain white rice
3 cups chicken broth
2 lbs. shrimp, shelled and deveined
1 tbsp. sugar
Heat oil in large frying pan over medium heat. Add Canadian bacon and cook until browned on all sides.
Add onion, garlic, bell pepper and celery to pan. Cook, stirring occasionally, until onion becomes translucent. Add tomatoes, tomato sauce, sugar, bay leaves, thyme, white pepper, red pepper, and parsley. Cook, stirring occasionally, until sauce boils. Boil about 5 minutes.
Place rice and broth in casserole dish and add sauce. Cover and bake at 375 degrees for about 20 minutes. Add shrimp and stir throughout mixture. Cook an additional 20 minutes until rice is tender to the bite.
This is a very spicy jambalaya and the addition of the sugar to the sauce enhances the flavor of the sauce and compliments the remaining ingredients. You can substitute chicken for the shrimp and it is equally as good.
Serve with a green salad and French bread for a hearty meal. Serves six.
Bon Appetit!
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
