This recipe comes from Emeril's Lagasse's, Louisiana Real & Rustic Cookbook, with a few adjustments from my friend and kitchen king, Walt. It smelled awesome, everyone raved about how it tasted...and I'm going to make it without shrimp (I'm allergic), so I can have some next time! I hear it also re-heats well for nibbling all week...if there are any leftovers.Enjoy XO Martha
Pantry Must Haves:
2 T. vegetable oil
1 1/2 c. chopped onions
1/2 c. chopped bell peppers
1/2 c. chopped celery
1 lb. medium shrimp peeled and deveined
4 bay leaves
1 lb. boiled ham cut into 1/2" cubes
1 can (14 1/2 oz) whole tomatoes
with the juices
1 T. chopped garlic
1 t. salt
1/2 t. cayenne pepper
1/4 t. pepper
1/4 t. dried thyme
1 cup long grain rice
1/4 c chopped green onions
1. Heat the oil in a large cast iron dutch oven over medium heat. Add the onions, bells peppers and celery and sauté for 7-8 minutes or until golden and soft. Add the shrimp and bay leaves and sauté until the shrimp turn pink, about 2 minutes. Add the ham and sauté for 2-3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, pepper and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and cook over medium heat for 25-30 minutes or until the rice is tender and liquid is absorbed.
2. Remove from heat and let stand, covered for 5 minutes, remove the bay leaves.
3. Stir in the green onions and serve.