GMA Recipe: Shrimp and Ham Jambalaya

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Shrimp and Ham Jambalaya
From chef and author Emeril Lagasse
May 23, 2003

Best served with Emeril's Seafood Gumbo!

Ingredients

2 Tablespoons vegetable oil

1 1/2 cups chopped yellow onions

1/2 cup chopped bell peppers

1/2 cup chopped celery

1 pound medium shrimp, peeled and deveined

4 bay leaves

1 pound boiled ham, cut into 1/2-inch cubes

1 can (14 1/2 ounces) whole tomatoes, chopped, with juice

1 tablespoon chopped garlic

1 teaspoon salt

1/2 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1 cup long-grain white rice

2 cups water

1/4 cup chopped green onions

Directions

1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and sauté until the shrimp turn pink, about 2 minutes. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. Cook for 5 minutes, stirring often. Add the rice and stir to mix. Add the water, stir well, cover and cook undisturbed over medium-low heat until the rice is tender and the liquid has been absorbed, 25 to 30 minutes.

2. Remove from the heat and let stand undisturbed for 5 to 10 minutes. Remove the bay leaves. Stir in the green onions and serve with the Seafood Gumbo or on its own.

Yield: 6 to 8 servings

Recipe courtesy of chef Emeril Lagasse, from Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow and Company, Copyright, 1996.