SHRIMP JAMBALAYA
10 cups long grain rice
12 cups water
2 teaspoons salt
4 tablespoons parsley
12 whole cloves
2 teaspoons thyme
2 teaspoons red pepper
2 teaspoons black pepper
4 tablespoons olive or canola oil
4 cups ham, cubed
4 cups onion, chopped
4 cups celery, diced
16 garlic cloves, minced
6 pounds cooked shrimp, peeled and deveined
4 medium green bell peppers, diced
4 cans whole or stewed tomatoes, chopped
1. Measure rice, water, salt, parsley, cloves, thyme, red pepper
and black pepper into rice pan. Set pan into rice cooker
base.
2. Make sure rice pot is level and in complete contact with
the heater plate. Cover the rice pot. Push the “ON”
button. Next press the “COOK” button. After the
“COOK” light goes out the “HOLD” light will come on.
Allow the rice to cure for an addition 10 - 15 minutes.
3. Place wok or large skillet over medium high heat until hot.
Add olive oil and spread to coat the pan. Saute the ham,
onion, celery and garlic until lightly browned.
4. Add shrimp, bell peppers and tomatoes to wok. Simmer until
peppers are tender.
5. Stir rice into shrimp mixture. Makes 30 servings.
-6-
