Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
1 Onion, minced
1 c Clove
1 1/2 lb Raw shrimp
3 Pork sausages
1/4 lb Cooked ham
1 tb All-purpose flour
6 cn Tomato paste
4 Parsley springs, minced
2 ts Hyme springs, minced
2 ts Water
1/3 c Uncooked rice
Salt and pepper

Contributed to the echo by: Janice Norman Originally from: Dunbar's
in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown
onion and garlic. Peel and devein shrimps. If using large shrimp, cut
them in halves lengthwise. Add shrimp to onion mixture and cook,
stirring for about 5 minutes, until shrimp are bright pink. Cut
sausages into samll pieces and brown in a separate pan. Cut ham into
cubes the same size as the sausage and saute with the sausage for a
few minutes. Blend in flour. Combine the meat with the shrimp and add
tomato paste and thyme. Add hot water and bring to a boil. Add salt
and pepper to taste. Cover and simmer for 1 hour. Cook rice according
to package instructions until it is barely tender. Stir rice into
meat mixture and continue cooking for 30 minutes more or til rice has
absorbed all the liquid and the mixture is quite dry.

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