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Dunbar's Jambalaya

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      Title: DUNBAR'S JAMBALAYA
 Categories: Pork, Meats
      Yield: 4 Servings
 
      3 tb Butter
      1    Onion, minced
      1 c  Clove
  1 1/2 lb Raw shrimp
      3    Pork sausages
    1/4 lb Cooked ham
      1 tb All-purpose flour
      6 cn Tomato paste
      4    Parsley springs, minced
      2 ts Hyme springs, minced
      2 ts Water
    1/3 c  Uncooked rice
           Salt and pepper
 
  Contributed to the echo by: Janice Norman Originally from: Dunbar's
  in New Orleans Dunbar's Jambalaya Melt 1 tablespoon 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 samll pieces and brown in a separate pan. Cut ham into
  cubes the same size as the sausage and saute 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 til rice has
  absorbed all the liquid and the mixture is quite dry.
 
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