Serves: 6
Total Calories: 473
In Dutch oven, sauté pork cubes for 5 to 7 minutes remove salt pork, drain, and reserve fat. Add ham and lightly brown in 1 tablespoon reserved fat set aside. Add additional 1 tablespoon fat sauté onions, green pepper, and garlic. Add tomatoes, tomato paste, sugar, parsley, salt, pepper, and optional bay leaf add liquid and bring to boil. Put chicken, ham, and salt pork back in Dutch oven add rice, stir, and cover. Simmer until rice is tender and dry. In small skillet, melt butter sauté shrimp for 3 or 4 minutes or until they become opaque. Carefully stir shrimp into rice and heat through. Remove optional bay leaf before serving.
* To blanch, cover with cold water in small saucepan. Bring to boil and simmer3 to 5 minutes drain.
This Jambalaya recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.
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