| Ham of Shrimp Jambalaya
2 pounds of smoked ham or 2 pounds of fresh shelled shrimp
1/2 pound of sliced bacon, cut in pieces
1 green pepper, chopped
2 onions, chopped
2 cloves garlic, crushed
1 small can of tomato sauce
1 teaspoon of saffron
2 cups of rice
1 1/2 cups of water
1 can of beer
1 1/2 teaspoon of salt |
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Cook the bacon slowly until crisp and remove from pan. Sauté onions, green pepper and garlic for 5 minutes. Add ham, cut in 1 inch cubes ( or shrimp). Cook for 5 minutes. Then add tomato sauce, water, beer, saffron and rice. Cook uncovered 10 minutes. Cover and lower flame. Continue cooking until done, about 1/2 hour. Serve on large platter or dish. Trim with pimentos, heated petit pois and the crisp bacon. A Dutch oven is best for making this dish. Serves 6 - 8.
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