Lentil Jambalaya Print
1/4 cup oil
1 lb lean ham, chopped
1 lb onion, chopped
1 lb celery, sliced
1 lb green pepper, chopped
3 Tbsp garlic, minced
1 Tbsp dried thyme leaves
1 Tbsp Cajun-style seasoning*
1 tsp rubbed sage
5 whole bay leaves
51 oz canned, diced tomatoes
2 quarts plus 1 cup chicken broth
3 cups lentils, rinsed
2 cups long grain rice
1 lb fresh shrimp, peeled and deveined

In stock pot, saute ham in oil until lightly browned.
Stir in onion, celery, green pepper, garlic, thyme, Cajun seasoning, sage and bay leaves.
Saute until vegetables are soft, about 5 minutes.
Stir in tomatoes, chicken broth, lentils, rice and shrimp.
Bring to a boil, reduce heat and cover.
Simmer 20 - 30 minutes, until liquid is absorbed and rice is tender.
Remove bay leaves before serving.

* 1/2 tsp ground red pepper and 1/2 Tbsp white pepper may be substituted for Cajun-style seasoning.
 
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