Sunday, October 2, 2011
Let's go a little further South and enjoy some cajun type cooking. Here in North Carolina the weather is cool and windy today. We had our church homecoming today and all of us like to have froze under the shelter in the shade. The people at my table slid our table into the sunshine to get warm. Goodness that wind will cut right through you. This dish will warm you up!
1 cup cubed fully cooked ham
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can stewed tomatoes ( 14 1/2 oz.)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
14 teaspoon thyme
1/8 teaspoon each of cayenne pepper, chili powder and pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined
In large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf.