Wednesday, May 2, 2012


Clipped recipe for jambalaya:

1 cup ham cut in strips
1 cup chopped onion
1/2 cup green pepper cut in squares
1 medium clove garlic, minced
2 tablespoons salad oil
1 can (10 3/4 ounces) condensed tomato soup
2 cups water
2/3 cup raw rice
1 medium bay leaf
Dash Tabasco sauce
1 cup cooked shrimp
Chopped parsley

In a large skillet, brown ham and cook onion, green pepper, and garlic in oil until vegetables are tender. Add remaining ingredients except shrimp and parsley. Bring to a boil. Cover; cool over low heat 20 minutes. Stir now and then. Stir in the shrimp; cook 5 minutes more or until rice is tender. Garnish with parsley. 4 servings.

Found in "How To Show Your Own Dog" by Virginia Tuck Nichols. Published by TFH, 1976.

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