Gumbo City

Here is an easy ham jambalaya that i found over on southern foods. I can’t take credit for it but
i did change it up some to meet my likes.

Ingredients:
2 cups cooked ham, diced
1 cup green pepper, chopped
1 cup chopped onion
1 can (14.5 ounces) tomatoes, diced
1 cup no fat chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup uncooked rice
Preparation:
Combine all ingredients except rice in a large, heavy skillet; bring to a boil over medium-high heat.
Reduce heat, cover, and simmer 10 minutes.

Stir in rice and simmer, tightly covered, for 20 minutes longer, or until rice is tender.
Serves 4.

So what is the difference between the two? Well here is the scope.

Gumbo is a soup or stew like dish that is based on a Roux (Flour and Fat) that is used to thicken it. It is serverd Over Rice
Jumbalay is a Rice based dish that you add other ingredients to.

Other than that you use mostly the same ingredients in both dishes. I guess it just depends on how much rice you have if you make a Gumbo or a Jambalaya.

This easy jambalaya recipe is one that i picked up when i live in New Orleans for a couple of years. This on i used alot for parties because it is a faster and easyer version.

Directions
1. Cut chicken into 1-inch pieces.
2. Add all ingredients, except shrimp and rice, to a pot.
3. Cook about 50 minutes on a medium heat.
4. Add the rice and simmer till rice is tendor.
5. Add shrimp for the last 15 minutes of cooking.

If you have a Jambalaya recipe that you would like to share drop us a comment.

1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 cups uncooked rice
1 (32-ounce) container chicken broth
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Cajun seasoning
1 teaspoon hot sauce
1 pound unpeeled medium-size fresh shrimp
3 tablespoons chopped green onions

Directions
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

Peel shrimp, and devein, if desired.

Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.