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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 14.5 oz. can diced tomatoes |
1/8 teaspoon(s) cayenne pepper |
1 pound(s) cleaned, cooked shrimp with tails removed |
1/2 pound(s) cooked chopped ham |
1/2 cup(s) diced celery |
1/2 cup(s) diced green pepper |
1 cup(s) diced onion |
1/2 teaspoon(s) dried thyme |
2 clove(s) garlic, minced |
1 tablespoon(s) minced parsley |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/2 to 1 cup chicken broth |
1 cup(s) uncooked long-grain rice |
4 tablespoon(s) vegetable or olive oil |
1 tablespoon(s) worestershire sauce |
Directions:
1. Heat oil in a 6qt. pot with a lid over medium heat. Add onion, celery and green pepper. Cover and Saute until softened, stiring occasionally. Add garlic and cook 2 to 3 minutes longer. Drain tomatoes, saving juice, and add tomatoes to vegetables along with parsley, thyme, salt, pepper and cayanne. Stir well and cook a few minutes.
2. Combine drained tomato juice with Worcestershire and enough broth to make 2 cups. Add to pot and bring to a boil. Add rice. Cover, reduce heat and simmer 20 minutes. Remove cover, stir well and add shrimp and ham. Cover and cook 5 to 10 minutes, until shrimp and ham are heated through. Serve.
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