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Print this Recipe    Jambalaya 19

Jambalaya with Ham and Shrimp

4 tablespoons butter
2 tablespoons all-purpose flour
3 chopped onions
1 clove garlic, minced
1/4 cup ham, cut into strips
2 cups canned, diced tomatoes
1 teaspoon dried oregano or basil
2 cups uncooked white rice
3 cups chicken or vegetable broth
2 pounds peeled shrimp

In a large saucepan, melt butter over low heat. Stir in flour until
smooth. Stir in onions, garlic, and ham; cook and stir until onion
is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano
or basil, rice, and broth. Cover, and simmer until just a little
liquid remains.

Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or
until rice is cooked and shrimp turns pink.

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