Name: Shrimp Jambalaya

Ingredients:

• 2 bacon slices
• 1 medium onion diced (about 1 cup)
• 1 green pepper diced
• 1 tablespoon flour
• 1 can cooking tomatoes (about 1 pound)
• 2 cups water
• 2 bouillon cubes
• 1 cup uncooked rice
• 1 cup diced ham
• 2/3 pound large shrimp, cleaned and washed
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon white pepper

Instructions:

• Sauté 2 diced bacon slices
• Add onion and green pepper to bacon and sauté
• Stir in flour, tomatoes, water and bouillon
• Bring to a boil
• Slowly add rice
• Add ham
• Boil for 20 minutes (on medium or low) until rice almost done, stirring frequently to prevent rice from burning on the bottom of the pot
• Add shrimp and spices
• Cook for 8 more minutes
• Option: Brown and add pork sausage before tomato

Comments: I made this when living in Bowie
9/16/2017 - I used 12 oz ham, 1 lb shrimp, 1 tablespoon thyme, 1 tablespoon oregano, and 1/4 teaspoon black pepper. It tasted fine. I served it with Dwayne's cornbread
10/7/2021 - I used two Nature’s Promise Cajun Style Andouilli Sausage, sliced into coins, 8-oz of ham steak, about 1 pound of shrimp, 1 tablespoon of thyme, 1 tablespoon of oregano, and about 1/2 teaspoon of black pepper. I did not use any bacon. I cooked it in our largest skillet and used the cover when boiling with the rice. I cooked the shrimp for 6 minutes. We had leftover cornbread and fruit salad with it.
2/10/2024 - I substituted 4 on-the-vine tomatoes for the can of cooking tomatoes and 2 or 3 cups of low-salt chicken broth for the water and bouillon cubes. I used 1 1/2 cups of rice and 1 pound of ham, and omitted the bacon. I cooked the shrimp for about 7 minutes. It was cooked in the pressure cooker pan and the rice stuck to the bottom. I had to use a spatula to loosen it. We ate it with green salad and bread. We got three meals out of it, after adding sautéed mushrooms and bell peppers for the third day.

Source: Recipe card taken from an unknown source

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