If you’re in the mood for a Cajun dish, this jambalaya recipe may be just what you’re looking for. It’s both tasty and easy to make.
The dish is even better served with this Cajun Garlic Bread. Add a couple of slices of ripe tomatoes and a glass of sweet tea and you’ll have a Southern meal that may soon become a family favorite!
QUICK CAJUN JAMBALAYA
3 tablespoons butter
1 onion, chopped
1 each red and green bell pepper, chopped
8 small slices of ham, cut into 2-inch strips
1 (28-ounce) can crushed tomatoes, undrained
12 ounces cooked, medium-size shrimp, tails removed
2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (optional)
6 cups cooked white rice
Heat butter in large saucepan over medium-high heat; cook onion and bell peppers until soft; about 5 minutes. Add ham and cook about 3 minutes.
Add tomatoes with liquid, shrimp, seasonings and cooked rice. Cook about 5 minutes or until heated through.
Serve with sliced tomatoes and Cajun Garlic Bread. Makes 6 servings.
CAJUN GARLIC BREAD
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano or basil leaves
2 tablespoons butter, melted
1 loaf French bread, cut lengthwise into halves
Preheat oven to 350 degrees.
Stir garlic powder, red pepper and oregano into melted butter in a small bowl. Drizzle butter mixture over cut sides of bread.
Reassemble loaf; wrap in foil. Bake 8-10 minutes. Makes 6 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
