Braden Family Cookbook

Chuck Braden

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


2#        cooked shrimp or " cubes of cold poached chicken
1#        cooked ham cut into 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 oz. can of diced tomatoes w/ all their liquid
3          tbsp. tomato paste
         cup finely chopped celery
1/4       medium green pepper, finely diced
1          tbsp. chopped parsley
3          whole cloves, crushed & minced
         Tsp. dried thyme
        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. 

Add ham and sir frequently for about 4 - 5 minutes.  Add shrimp or chicken, stir until warmed up then add the cooked rice. Serve directly from pan or casserole dish.