Pork Jambalaya
Ingredients
3 Tbsp. butter
1 onion, minced
1 C. clove
1 1/2 pound raw shrimp
3 pork sausages
1/4 pound cooked ham
1 Tbsp. all-purpose flour
6 can(s) tomato paste
4 parsley springs, minced
2 tsp. hyme springs, minced
2 tsp. water
1/3 C. uncooked rice
salt and pepper
Cooking Instructions
Melt 1 Tbls. butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into small pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and sauté with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or till rice has absorbed all the liquid and the mixture is quite dry.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)