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Blue Bayou Jambalaya
1 medium onion, sliced
1/2 cup green bell pepper, chopped
1 clove garlic, minced
1 cup uncooked regular white rice
1/4 cup butter
1 cup catsup
2 1/2 cups water
4 teaspoons apple cider vinegar
1 teaspoon salt
1/8 teaspoon cayenne
1 cup cubed, cooked ham
1/2 pound raw shrimp, peeled and deveined
In large skillet; sauté onion, green pepper, clove garlic and rice in butter until onion is transparent. Stir in catsup and remaining ingredients, except shrimp; cover. Simmer for 25 to 30 minutes or until rice is tender.
Add shrimp; continue to simmer, tossing mixture gently with a fork until shrimp is tender, about 5 minutes.
Makes 4 to 6 servings.
