Tonight's dinner is Shrimp Jambalaya, and even though I'm feeling HORRIBLE, I still cook. It's the one thing that I can't let go of even when I'm most definitely NOT up to it.
1 cup cubed fully cooked ham
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon each cayenne pepper, chili powder and pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined
In a large skillet, cook the ham, onion and garlic in oil until onion is tender.
Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice.
Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving.
Yield: 4 servings