This jambalaya, a Creole specialty, isflavored with a bold spice mixture of garlic powder, cayennepepper and oregano.
Recipe: Smoky Shrimp Jambalaya
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalks celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound fully-cooked smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken stock
1 pound large shrimp, peeled and deveined
Makes 6 servings.
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