Ham and Shrimp Jambalaya

This recipe has been around since at least the 1940s. A great family favorite.

Step: 1

Heat butter in a large skillet over medium-high heat; saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf; cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes.

Step: 2

Mix shrimp and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.

Per Serving: 511 calories; protein 36.5g; carbohydrates 49g; fat 18.3g; cholesterol 219.6mg; sodium 2427.1mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.