Traditional "Mahatma Rice" Jambalaya

Main Course

Recipe courtesy of Mahatma Rice

Serves 6

Ingredients: 
  • 6 tablespoons butter
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 1 large bell pepper, cut into strips
  • 1 teaspoon minced garlic
  • ½ pound medium-size shrimp, peeled and deveined
  • ½ pound boiled ham, coarsely chopped
  • ½ pound smoked sausage, sliced
  • 1 (1 lb.) can whole tomatoes, mashed with their liquid
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup Mahatma or WaterMaid rice
  • Salt and cayenne pepper to taste
  • ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

Traditional

Click image to enlarge
Method: 

In a heavy pot over medium heat, melt butter. Add onion, celery, bell pepper and garlic. Cook, stirring, until they are soft and lightly golden, about 6 minutes. Add shrimp, ham and sausage and cook until shrimp turn pink, about 3 minutes. Add tomatoes, bay leaves broth, rice, and season with salt and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover and cook until rice is tender and the liquid is absorbed, 20 to 25 minutes.

Remove from heat and add green onion and serve.

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