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Jambalaya

Note: A Louisiana version of Spanish paella takes on many forms but is always mixed with rice.
The name comes from the French word, 'jambon' and the African word for rice, 'ya,' and Acadian where everything is 'a la.'Oysters, crawfish, and shrimp replace clams and mussels. Andouille smoked sausage replace ham in some recipes. Tasso, a spicy smoked ham, is used in most recipes.

Chef Paul Prudhomme suggests using smoked Polish sausage like kielbasa if andouille is
unavailable and another type of smoked ham in place of tasso. You could also use chicken instead of ham.

This recipe is a blend of a Paul Prudhomme, Better Homes and Gardens, and (1996) Country Home magazine recipes. This cook prefers serving on top of rice instead of mixing, so rice is precooked. You can use uncooked, but you would need to add some chicken or beef stock and cook dish for at least 20 minutes.  See Seasonings and make your own.

1 lb fresh or frozen shrimp in shells
2 cps cubed, cooked ham
1 cp rice, preferably converted

1 t seafood (crab boil) seasoning
2-3 t seasoning mix
1/2 t gumbo file (file powder), optional

1 cp celery, diced
1 cp green bell pepper, diced
1/3 cp green onions, diced
2/3 cp onion, diced
1 large can tomatoes, diced but reserve liquid
2-3 cloves garlic, minced
1 t Worcestershire sauce

2 T cooking oil

1. Boil about 4 cups of water with seafood seasoning and cook shrimp. Drain and remove
shells.
2. Prepare rice and set aside.
3. In large saucepan, cook onions till tender. Add ham, vegetables, except tomatoes, and
seasoning mix and stir till well blended.
4. Add tomatoes and Worcestershire sauce and shrimp and simmer about 15 minutes.
5. Serve on rice, or mix rice in last 5 minutes of cooking.