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| What You Need: |
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¼ pound sliced bacon, cut in 1-inch pieces
½ cup finely chopped onion
2 medium-sized green peppers, seeded and cut in 1-inch strips
1 cup raw rice
1 teaspoon finely chopped garlic
A 1-pound 3-ounce can whole-pack tomatoes, drained and coarsely chopped
½ teaspoon thyme
1 teaspoon salt
Freshly ground black pepper
1½ to 2 cups chicken stock, fresh or canned
½-pound cooked smoked ham, cut in 2-inch by ½-inch strips
1 pound medium-sized raw shrimp, shelled and deveined
1 tablespoon finely chopped fresh parsley
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| How To Cook: |
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1. Preheat the oven to 350°F. In a heavy 3- or 4-quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.
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2. Drain on paper towels and reserve. Add the onions to the fat in the pan andcook them for 8 to 10 minutes, stirring occasionally until they are transparent but not brown.
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3. Mix in the green peppers. They will wilt slightly in about 3 minutes, atwhich point the rice should be stirred in. Turn the rice about in the hotfat and vegetables over moderate heatuntil the grains become somewhatopaque and milky.
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4. Then add the garlic, tomatoes, the bacon, thyme, salt and a few grindings of black pepper, stirring them together thoroughly.
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5. Pour in 1½ cups of chicken stock and bring it to a boil. Add the ham and stiragain. Cover the casserole tightly and place it in the lower third of the oven.
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6. After 10 minutes add the shrimp, pushing them down beneath the rice, and continueto cook tightly covered for about 10 minutes longer, or until all of the stock isabsorbed and the rice is tender.
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7. If at any point during this time the rice appears dry, add a few tablespoons more ofthe hot stock to it. Serve directly from the casserole if you wish, or mound thejambalaya on alarge, heated platter. Garnish with fresh chopped parsley.
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