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Dotty's Jambalaya | |
| 1 1/2 lb raw medium shrimp, peeled and deveined 1 lb Polish sausage cut in 1/2" slices 1/2 lb cooked ham, cubed 3 T butter 1 T flour 2 cup hot water |
1 medium onion 1 garlic clove, minced 1 6 oz can tomato paste parsley, minced with scissors Zatarain's Creole Seasoning 1 cup rice |
| Brown onion and garlic in 2 T butter. Add sausage and ham and brown them. Blend in flour and tomato paste. Add parsley, water and seasoning, but not the shrimp. Simmer for 1 hour. Cook rice according to package subtracting 2 minutes from the cook time. Add cooked rice to mixture and add 1 T butter. Defrost shrimp if frozen, and cook in microwave for 90 sec or until pink. Put hot mixture and shrimp (all ingredients) in Crock pot and cook for 1/2 hour or more until the rice absorbs the remaining water, but the mixture is still moist. Substitution suggestions:
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