Jambalaya
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups diced leftover ham
1 green pepper, diced
1/4 cup butter
3-1/2 cups canned tomatoes
1/4 teaspoon basil
1/4 teaspoon Tobasco sauce
3 onions, sliced
1 clove garlic, minced
1/2 cup dry white wine
1/2 teaspoon thyme
1/4 teaspoon paprika
1 cup white rice
Saute the onions, green pepper, and garlic in butter 10 minutes. Add the ham, wine, tomatoes, and seasonings and mix well. Bring to a boil and add rice gradually, stirring constantly. Reduce the heat, cover and simmer for 25 minutes.
Serves 6.
Author's note: Great recipe for a quick dinner.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups diced leftover ham
1 green pepper, diced
1/4 cup butter
3-1/2 cups canned tomatoes
1/4 teaspoon basil
1/4 teaspoon Tobasco sauce
3 onions, sliced
1 clove garlic, minced
1/2 cup dry white wine
1/2 teaspoon thyme
1/4 teaspoon paprika
1 cup white rice
Saute the onions, green pepper, and garlic in butter 10 minutes. Add the ham, wine, tomatoes, and seasonings and mix well. Bring to a boil and add rice gradually, stirring constantly. Reduce the heat, cover and simmer for 25 minutes.
Serves 6.
Author's note: Great recipe for a quick dinner.
