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Shrimp Jambalaya

Ingredients

  • 1/2 pound shrimp - medium, unpeeled
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 cup celery - chopped
  • 1 onion - chopped
  • 1 green pepper - large, chopped
  • 1/2 pound ham - diced
  • 3 cups chicken broth
  • 1 teaspoon thyme - dried
  • 1 teaspoon basil - dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon red pepper
  • 1/4 cup parsley - fresh, chopped
  • 1 can diced tomatoes -14.5 oz can, undrained
  • 1 cup rice - long-grain, white rice

Instructions

  • Peel and de-vein the shrimp. Set them aside in a refrigerator
  • Using  medium dutch oven, heat the oil over medium-high heat.  Add the flour and whisk constantly (but don't let the hot oil hit you) until the mixture is brown.
  • Add the celery, onion and green pepper. Saute about 5 minutes
  • Add the ham and continue to saute until the vegetables are tender.
  • Add the chicken broth, spices and herbs, and tomatoes.  Stir and bring to a boil.
  • Add the rice and stir the mix well.  Then cover, reduce heat to low, and simmer 20 minutes.  If the rice is not tender simmer a bit longer.
  • Add the shrimp.  Stir, cover and let cook for 5 minutes.
  • Serve nice and hot with good bread.