Jambalaya

Jambayla

Bon Temps!

  • 4 tsp. olive oil
  • 2 c. onions, chopped
  • 4 c. water
  • 2 red bell peppers, chopped
  • 1  1/2 c. (8oz.) ham, diced
  • Three  5 oz.  bags saffron yellow rice (the Mahatma® brand is recommended)
  • Two 10 oz. boxes frozen cut okra, thawed
  • 1 lb. raw, peeled shrimp

Directions:   Heat oil in a large pan.  Add onions and sauté until golden, approx. 3 to 4 inches.   Add water, red pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover, and simmer 15 minutes.  Stir in okra and shrimp. Cover and cook, stirring occasionally, approx. 7 minutes or until shrimp are cooked and rice is tender.  Keep warm in a Crock-pot on low heat.

Yield: 8 servings  (385 calories)

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