Dinner the other night….


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 rib celery, diced
  • 1 medium bell pepper, diced
  • 1 cup cubed ham
  • 1 lb. shrimp, peeled and deveined
  • 14.5 ounces diced canned tomatoes
  • 1 ½ cups chicken broth
  • 1 teaspoon Creole seasoning
  • ¼ teaspoon tabasco sauce
  • ¼ cup chopped scallions, green part only
  • 2 tablespoons chopped parsley
  • 1 cup white rice


Heat oil in a heavy pot, add onion, garlic, celery, bell pepper and ham, and cook until vegetables are softened. Add shrimp, tomatoes with juice, broth, Creole seasoning, TABASCO, scallions and parsley, and bring to a boil. Add rice, cover, reduce heat, and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 20 to 25 minutes.


9 ounces per serving

Source: Louisiana Life (6 servings)


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