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Jambalaya |
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1 large onion, chopped 1 green sweet pepper, seeded and diced 1 garlic clove, crushed 1/4 - 1/2 teaspoon chili powder 1 teaspoon dried oregano 1 bay leaf 1 1/2 cups long-grain rice 3 cups diced cooked ham 4 tomatoes, peeled and diced 3 3/4 cups chicken stock salt and pepper 2 tablespoons chopped parsely 12 large shrimp |
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Place the onion, green sweet pepper, garlic, chili powder, oregano and bay leaf in the soaked clay pot. Add the rice, ham and tomatoes, and mix well, then pour in the stock. Sprinkle in a little seasoning. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 30 minutes. Stir the mixture, then cook, covered, for a further 30 minutes. |
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Sprinkle the parsley over the rice, then arrange the shrimp on top. Cook, covered, for a further 15 minutes, or until the shrimp are heated. Serve with a crisp green salad and crusty bread. |
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Serves 4
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