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Shrimp Jambalaya

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Jambalaya is one of the South's most varied dishes. This version is made with shrimp and ham, but feel free to use sliced sausage, or cooked cubed chicken in place of the ham.

Ingredients:

  • 6 slices bacon, diced
  • 1/2 cup minced onion
  • 1/4 cup diced green bell pepper
  • 2 cups chicken broth
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar, packed
  • 1 pound medium shrimp, shelled, cleaned
  • 1 cup finely diced cooked ham
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • salt and pepper
  • hot cooked rice for 4

Preparation:

In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain.

In the bacon drippings, cook the minced onion and bell pepper until tender, about 5 minutes. Add chicken broth, ketchup, and brown sugar; cover and simmer for 15 minutes. Cut the shrimp into smaller pieces. Add the shrimp and ham to the first mixture; heat through. Blend cornstarch and cold water and then stir into the mixture. Cook until thickened. Season with salt and pepper, to taste. Serve with hot cooked rice.
Serves 4.

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