Braden Family Cookbook

Chuck Braden

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SHRIMP (OR CHICKEN) & HAM JAMBALAYA                  C.B. Original

2#        cooked shrimp or ½" cubes of cold poached chicken

1#        cooked ham cut into ½” cubes

1          cup raw short grain rice (cook it w/ water - local Hawaiian way)

6          tbsp. butter

1          medium onion, chopped

8          cloves garlic, chopped

1          14 ½ oz. can of diced tomatoes w/ all their liquid

3          tbsp. tomato paste

½         cup finely chopped celery

1/4       medium green pepper, finely diced

1          tbsp. chopped parsley

3          whole cloves, crushed & minced

½         Tsp. dried thyme

½         Tsp. cayenne

1/4       tsp. freshly ground pepper

Melt butter in a heavy pan over moderate heat.  Add onion and garlic and cook for about 5 minutes until clear, do not brown.  Add tomatoes, tomato liquid and tomato paste.  Stir over moderate heat for 5 minutes.  Add celery, bell pepper, parsley, cloves thyme, red pepper, black pepper and salt.  Stir often & cook uncovered over moderate heat until vegetables are tender and mixture is thick enough to hold its shape lightly in the spoon.