|
2
|
Tbs
|
butter
|
|
1
|
Tbs
|
olive oil
|
|
1
|
cup
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onion, chopped
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|
1/2
|
cup
|
celery, chopped
|
|
2
|
cups
|
diced ham
|
|
1
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cup
|
brown rice (regular, not instant)
|
|
1
|
can
|
(14 1/2 oz) diced tomatoes with basil & garlic
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|
|
2
|
cups
|
chicken broth
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|
1/4
|
tsp
|
cayenne pepper
|
|
1
|
Tbs
|
Worcestershire sauce
|
|
1 1/2
|
pounds
|
medium-size cooked shrimp, deveined, tails removed
|
|
|
|
minced parsley
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|
|
|
salt & pepper to taste
|
|
|
|
1
|
In a large sauté pan, heat the butter and oil. Add the onion, celery, ham and rice and sauté a few minutes. Do not brown.
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|
2
|
Add the tomatoes, chicken broth and cayenne pepper and Worcestershire sauce and bring to a boil. Reduce head to low and simmer, covered for 30-35 minutes. It may be necessary to add 1/2 - 1 cup additional chicken broth if liquid is absorbed before rice is tender. Remove from heat and cool, covered for 10 minutes. Set aside until ready to add the shrimp. (The rice will continue to cook and absorb the liquids.)
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|
3
|
When ready to serve, reheat the rice mixture over medium-high heat to a simmer. If most of the liquid has been absorbed, add a little chicken broth to moisten. Add the shrimp and toss to combine. Continue over medium heat until the shrimp are heated through, 1 - 2 minutes. Add parsley and salt and pepper to taste. Cover to keep warm.
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