Cajun Jambalaya

purchased from McNew estate in Pasadena, Texas

Date on card indicates it is a family favorite. Dated 1937.

1 medium white onion, chopped
3 garlic cloves finely chopped
1 large green bell pepper cut into 1/2" pieces
2 1/2 cups basic chicken stock
5 scallions finely sliced
1 cup long grained brown rice
3 plum tomatoes, cored, seeded and chopped
1/4 pound baked turkey ham
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon allspice
1/4 pound shrimp, peeled and deveined
1 teaspoon Tabasco sauce
1/4 cup fresh parsley, chopped

Saute the onion, garlic and green pepper in an 8 quart pot with 3
tablespoons of sock for 5 minutes. Add two thirds of the scallions, the
rice, and tomatoes, and cook for 5 minutes over medium low heat, adding a
little more of the stock if necessary. Add the cubed turkey ham, the three
peppers, cumin, allspice, and the remaining stock, and cook on very low
heat, covered for 40 minutes. Add the shrimp and cook for 2 minutes. Serve
garnished with parsley and the remaining scallions.


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