Sunday, February 17, 2008

ONE-POT WONDERS

Easy Jambalaya

Carol Bartoli

                1 Tablespoon        olive oil
                1 large                   onion, chopped
                1                              red bell pepper, chopped
                2 cloves                 garlic, minced
                1 teaspoon             paprika
             1/4 teaspoon             cayenne pepper
             1/2 teaspoon             dried oregano
             1/4 teaspoon             dried thyme
                1                              bay leaf
             1/2 teaspoon             salt
             1/4 teaspoon             pepper
                1 Tablespoon        tomato paste
                6 ounces                ham, cubed
          2 1/2 cups                    chicken broth
                1 can                      diced tomatoes (14.5-ounce)
                1 cup                      long-grain rice
                1 pound                  medium shrimp, peeled and deveined
             1/4 cup                      chopped fresh parsley
                                                hot sauce (optional)

In a large saucepan over medium heat, heat the oil and add the onion, red bell pepper, and garlic. Saute until the vegetables soften, about 5 minutes. Stir in the paprika, cayenne, oregano, thyme, bay leaf, salt, black pepper, and tomato paste and cook, stirring, about 2 minutes. Stir in the ham, chicken broth, tomatoes, and rice, then cover the pot and cook over medium low heat for 15 minutes. Do not stir.

When the rice is tender but not mushy, stir in the shrimp, and cook uncovered over low heat for about 5 minutes or until shrimp are just cooked through. Remove the bay leaf, adjust seasoning with salt and pepper, stir in the parsley, and serve immediately with hot sauce.

Serves 6