Tuesday’s Taste Tempters 2.22.11
Posted: Wednesday, February 23, 2011 9:29 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions.
Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please.
Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipe has been provided by Campbell’s Kitchen (www.campbellskitchen.com).
Shrimp & Ham Jambalaya
3 tablespoons Crisco® All-Vegetable shortening or Crisco Stick
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped green onions
1 medium green pepper, chopped (about 3/4 cup)
1 stalk celery, chopped (about 1/2 cup)
1/4 pound cooked ham, diced
1 clove garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (14.5 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup uncooked regular long-grain white rice
3/4 pound medium cooked shrimp, peeled and deveined
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham and garlic and cook for 5 minutes or until the onion is tender, stirring often.
Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.
Published in The Messenger 2.22.11