Traditional "Mahatma Rice" Jambalaya

Main Course

Recipe courtesy of Mahatma Rice

Serves 6

Ingredients: 
  • 6 tablespoons butter
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 1 large bell pepper, cut into strips
  • 1 teaspoon minced garlic
  • ½ pound medium-size shrimp, peeled and deveined
  • ½ pound boiled ham, coarsely chopped
  • ½ pound smoked sausage, sliced
  • 1 (1 lb.) can whole tomatoes, mashed with their liquid
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup Mahatma or WaterMaid rice
  • Salt and cayenne pepper to taste
  • ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

Traditional

Click image to enlarge

Method: 

In a heavy pot over medium heat, melt butter. Add onion, celery, bell pepper and garlic. Cook, stirring, until they are soft and lightly golden, about 6 minutes. Add shrimp, ham and sausage and cook until shrimp turn pink, about 3 minutes. Add tomatoes, bay leaves broth, rice, and season with salt and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover and cook until rice is tender and the liquid is absorbed, 20 to 25 minutes.

Remove from heat and add green onion and serve.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive