Being a big lover of any thing shrimp or made with shrimp and s fan of Cajun cuisine this sounded like a great recipe for me to try. I was right and my family as well as my self have enjoyed this recipe many times. Being a diabetic, I have to watch my rice and pasta intake but I leave the wonderfully seasoned rice for the rest of the family. Try this recipe. I think you will like it.

SHRIMP JAMBALAYA

2 tbsp of vegetable or olive oil

1 1/2 cups chopped onions

1/2 cup chopped bell peppers

1/2 cup chopped celery

1 lb of medium shrimp, peeled and deveined

4 bay leaves

1 lb of boiled ham, cubed

1 can (14 oz) whole tomatoes, chopped with the juice

1 tbsp chopped garlic

1 tsp salt

1/2 tsp cayenne

1/4 tsp freshly ground black pepper

1/4 tsp thyme

1 cup long grain rice (I use brown rice)

1/4 cup chopped green onions

Heat the oil in a large cast iron Dutch Oven over medium heat. Add onions, pepper and celery. Saute for 7-8 minutes or until golden and soft. Add the shrimp and saute until the shrimp turn pink, about 2 minutes. Add the ham and saute 2-3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. Cook for 10-15 minutes. Add the rice and stir to mix.

Cover and cook for 30-40 minutes or until the rice is tender and all the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Remove the bay leaves, stir in the green onions and serve.

If you want a little more heat add a few drops of Tabasco Chipotle Hot Pepper Sauce. I sometimes substitute Andouille Sausage for the ham. What ever it is GOOOOD.