Jambalaya with ham and shrimp – a detailed recipe cooking. 
Time: 55 мин.Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. raw long grain white rice
- 180 gr. smoked ham, cut into cubes
- 400 gr. diced tomatoes
- 450 gr peeled medium shrimp
- 1 tbsp. l olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves of chopped garlic
- 1/2 tsp salt plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper
- 1 tbsp. l tomato paste
- 2.5 tbsp. chicken broth
- Spicy sauce
Recipes with similar ingredients: long grain rice, tomatoes, peppers sweet, ground cayenne pepper, oregano, thyme, paprika, sauce spicy, ham, shrimp
Recipe preparation:
- Heat the oil in a large cauldron or pan over medium heat. Add onions, peppers, garlic and fry until vegetables begin soften, about 10 minutes Mix with the remaining 11 ingredients. Bring to a boil.
- Add rice, cover, reduce heat and simmer about 20 min., Or until rice is cooked and absorbed most of the fluid. Add shrimp and cook under the lid another 5 minutes, or until the shrimp is cooked. Add salt and pepper to taste. Serve with hot pepper sauce.
