Description Edit

Stick to your ribs cooking, Cajun-style.

Ingredients Edit

• 2 medium onions, chopped
• 1 medium bell pepper, chopped
• ½ cup diced celery
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 (14.5 ounces) can diced tomatoes
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground thyme
• ½ teaspoon Tabasco sauce
• 1 bay leaf
• 1 lb cubed cooked ham

Directions Edit

1. Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a dutch oven, about 3 – 4 minutes.
2. Add shrimp and cook until shrimp are pink, about 5 minutes.
3. Remove shrimp mixture and reserve.
4. Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
5. Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
6. Heat mixture to a boil then cover, reduce hear and simmer, about 15 – 20 minutes or until rice is tender.
7. Stir in the reserved shrimp and also the ham.
8. Cover and cook until heated through.
9. Remove bay leaf, and serve.