Cajun Jambalaya

Description
Purchased from McNew estate in Pasadena, Texas in 1987. Date on card indicates it is a family favorite. Dated 1937.

Ingredients

 * 1 medium white Onion, chopped
 * 3 garlic cloves finely chopped
 * 1 large green bell pepper cut into 1/2" pieces
 * 2-1/2 cups basic chicken stock
 * 5 scallions - finely sliced
 * 1 cup long grained brown rice
 * 3 plum tomatoes, cored, seeded and chopped
 * 1/4 pound baked Turkey Ham
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon freshly ground black pepper
 * 3/4-teaspoon cayenne pepper
 * 1/2-teaspoon cumin
 * 1/4-teaspoon allspice
 * 1/4-pound Shrimp, peeled and deveined
 * 1 teaspoon Tabasco sauce
 * ¼ cup fresh parsley, chopped

Directions

 * 1) Sauté the Onion, garlic and green pepper in an 8-quart pot with 3 tablespoons of sock for 5 minutes.
 * 2) Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5 minutes over medium-low heat, adding a little more of the stock if necessary.
 * 3) Add the cubed Turkey Ham, the three peppers, cumin, allspice, and the remaining stock, and cook on very low heat, covered for 40 minutes.
 * 4) Add the Shrimp and cook for 2 minutes. Serve garnished with parsley and the remaining scallions.

Contributed by
Cat's Recipes Y-Group