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| RECIPE FOR ANGELINA'S ZYDECO CREOLE JAMBALAYA |
Title: Angelina's Zydeco Creole Jambalaya
Category: Restaurant
Instructions:
Angelina's Zydeco Creole Jambalaya
Source: Angelina's Zydeco, New Orleans, Louisiana1/2 pound smoked sausage, cut 1/2 pound ham, diced 1 cup onion, chopped 1 cup bell pepper, chopped 1 cup celery, chopped 1 cup green onions, chopped 2 cloves garlic, minced 1 1/2 tablespoons Worcestershire Sauce 1 can whole tomatoes, drained (reserve liquid) Pinch thyme 1 teaspoon black pepper 1 teaspoon salt 3 cups Uncle Ben's Converted Rice 1 1/2 cups stock water 2 pounds fresh shrimp, deveined Place sausage and ham in very heavy Dutch oven and saut
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