*  Exported from  MasterCook  *
                             DUNBAR'S JAMBALAYA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
    1                    Onion, minced
    1       c            Clove
    1 1/2   lb           Raw shrimp
    3                    Pork sausages
      1/4   lb           Cooked ham
    1       tb           All-purpose flour
    6       cn           Tomato paste
    4                    Parsley springs, minced
    2       ts           Hyme springs, minced
    2       ts           Water
      1/3   c            Uncooked rice
                         Salt and pepper
   Contributed to the echo by: Janice Norman Originally from: Dunbar’s in New
   Orleans Dunbar’s Jambalaya Melt 1 tablespoon butter and brown onion and
   garlic. Peel and devein shrimps. If using large shrimp, cut them in halves
   lengthwise. Add shrimp to onion mixture and cook, stirring for about 5
   minutes, until shrimp are bright pink. Cut sausages into samll pieces and
   brown in a separate pan. Cut ham into cubes the same size as the sausage
   and saute with the sausage for a few minutes. Blend in flour. Combine the
   meat with the shrimp and add tomato paste and thyme. Add hot water and
   bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour.
   Cook rice according to package instructions until it is barely tender. Stir
   rice into meat mixture and continue cooking for 30 minutes more or til rice
   has absorbed all the liquid and the mixture is quite dry.
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