Prawn and Ham Jambalaya

Name: Prawn and Ham Jambalaya
Yield: Serves 6
Cuisine: American
Ingredients: 6 fl oz (175 ml) water; ½ teaspoon (2.5 ml spoon) dried thyme; ½ teaspoon (2.5 ml spoon) cayenne pepper; 2 tablespoons (2 X 15 ml spoon) finely chopped fresh parsley; ½ teaspoon (2.5 ml spoon) ground cloves; freshly ground black pepper; 1 lb (450 g) lean cooked ham, cut into ½-inch (1 cm) cubes; 1 lb (450 g) peeled cooked prawns; 6 oz (175 g) long grain easy-cook rice; 2 teaspoons (2 X 5 ml spoon) salt; 1 green pepper; 3 stalks of celery; 2 cloves of garlic; 3 medium-size onions; 3 tablespoons (3 X 15 ml spoon) tomato purée; 14 oz (397 g) can of tomatoes; 1 oz (25 g) butter; 2 tablespoons (2 X 15 ml spoon) sunflower oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

Jambalaya was brought by the Spaniards to New Orleans in the late 1700s and the name probably comes from the Spanish word for ham, jamon. The ham, prawns and rice absorb the spicy tomato sauce and make a rich succulent stew. Serve it with a green vegetable or salad.

Ingredients

6 fl oz (175 ml) water
2 teaspoons (2 X 5

Americas
United States
Stew
Gluten-free

Method

Bring the water and 1 teaspoon (5 ml spoon) of the salt to the boil in a small saucepan. Add the rice and cover the pan immediately. Simmer over a very low heat for about 10 minutes, until the liquid is