Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
9
sHrImP JamBalaya
________________________________________________
6
30 servings
InGreDIenTs
10 cups long grain rice
12 cups water
2 teaspoons salt
4 tablespoons parsley
12 whole cloves
2 teaspoons thyme
2 teaspoons red pepper
2 teaspoons black pepper
4 tablespoons olive or canola oil
4 cups ham, cubed
4 cups onion, chopped
4 cups celery, diced
16 cloves, minced
6 lbs.cooked shrimp, peeled and deveined
4 medium green bell peppers, diced
4 cans whole or stewed tomatoes, chopped
DIrecTIons
1)
Measure rice, water, salt, parsley, cloves, thyme, red pepper
and black pepper into rice pan. Set pan into rice cooker base.
2)
Stir. Make sure rice pot is level and in complete contact with
the heater plate. Cover the rice pot. push the
on
button.
3)
press the
cook
button. After the cook light goes out the
hold
light will come on. Allow the rice to cure for an additional10-15
minutes.
4)
place wok or large skillet over medium high heat until hot.
Add olive oil and spread to coat the pan. Saute the ham, onion,
celery and garlic until lightly browned.
5)
Add shrimp, bell peppers and tomatoes to wok. Simmer until
peppers are tender.
6)
Stir rice into shrimp mixture.