2 c water ¼ c finely chopped green pepper
2 tsp salt 1 T finely chopped fresh parsley,
1 c broken white rice* preferably the flat-leaf Italian
or 1 c short-grain white rice variety
2 pounds uncooked medium-sized 3 whole cloves, pulverized with a
shrimp (about 20 to 24 to mortar and pestle, or finely
the pound) crushed with a kitchen mallet or
6 T butter the flat of a heavy cleaver
1½ c finely chopped onions ½ tsp crumbled dried thyme
2 T finely chopped garlic ½ tsp ground hot red pepper (cayenne)
A 1-pound can tomatoes, drained ¼ tsp freshly ground black pepper
and finely chopped, with all 1 pound cooked lean smoked ham,
their liquid trimmed of excess fat and cut into
3 T canned tomato paste ½-inch cubes
½ c finely chopped celery
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* broken rice: A name sometimes used for short-grain
rice, which produces a stickier jambalaya than the long-grain variety.Bring the water and 1 tsp of the salt to a boil in a small saucepan set over high heat. Add the rice, stir once or twice, and immediately cover the pan. Reduce the heat to low and simmer for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid in the pan. Fluff the rice with a fork, cover, and set it aside.
Meanwhile, shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp briefly in a colander set under cold running water. Drop the shrimp into enough boiling salted water to cover them completely and cook briskly, uncovered, for 4 to 5 minutes, or until they are pink and firm. With a slotted spoon, transfer the shrimp to a bowl and set aside.
In a heavy 5- to 6-quart casserole, melt the butter over moderate heat. When the foam begins to subside, add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. Add the tomatoes, the tomato liquid and the tomato paste, and stir over moderate heat for 5 minutes. Then add the celery, green pepper, parsley, cloves, thyme, red pepper, black pepper and the remaining teaspoon of salt. Stirring frequently, cook uncovered over moderate heat until the vegetables are tender and the mixture is thick enough to hold its shape lightly in the spoon.
Add the ham and, stirring frequently, cook for 5 minutes. Then stir in the shrimp and, when they are heated through, add the reserved rice. Stir over moderate heat until the mixture is hot and the rice has absorbed any liquid in the pan.
Taste for seasoning and serve the shrimp-and-ham jambalaya at once, directly from the casserole or mounded in a heated bowl. Serves 6 to 8.
12 medium-sized firm ripe tomatoes, 1 c water
or 4 c coarsely chopped drained 2 medium-sized bay leaves
canned tomatoes 1 T paprika
3 pounds uncooked medium-sized ½ tsp ground hot red pepper(cayenne)
shrimp (about 20 to 24 to the pound) 1 T salt
½ c vegetable oil 2 T cornstarch mixed with ¼ c cold
2 c coarsely chopped onions water
1 c coarsely chopped green peppers 6 to 8 c freshly cooked long-grain
1 c coarsely chopped celery white rice
2 tsp finely chopped garlic
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If you are using fresh tomatoes, drop them three or four at a time into a
pan of boiling water and remove them after 15 seconds. Run cold water over
them and peel them with a small, sharp knife. Cut out the stems, then slice
the tomatoes in half crosswise, and squeeze the halves gently to remove the
seeds and juice. Chop the tomatoes coarsely. (Canned tomatoes need only be
thoroughly drained and chopped.)Shell the shrimp. Devein them by making a shallow incision down the back with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp in a colander set under cold running water and spread them on paper towels to drain.
In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, green peppers, celery and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft and translucent but not brown.
Stir in the tomatoes, water, bay leaves, paprika, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially and, stirring occasionally, simmer the mixture for 20 to 25 minutes, or until it is thick enough to hold its shape almost solidly in a spoon. Stir in the shrimp and continue to simmer, partially covered, for about 5 minutes longer, or until they are pink and firm to the touch.
Stir the cornstarch-and-water mixture once or twice to recombine it, and pour it into the casserole. Stir over low heat for 2 or 3 minutes, until the sauce thickens slightly. Pick out and discard the bay leaves, then taste the sauce for seasoning.
Serve the shrimp Creole at once, directly from the casserole, accompanied by the rice in a separate bowl. Or, if you prefer, mound the rice on a deep heated platter and ladle the shrimp Creole around it. Serves 6.
