s BOB DOLES' JAMBALAYA ***
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s BOB DOLES' JAMBALAYA ***
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Ingredients
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Instructions *** 6-14-20 good *** Bob Dole makes the bed, Elizabeth Dole does the dishes. They both cook. But last week Bob Dole (R-Kan.) kicked off his third campaign for president, and that means that the Senate majority leader and his wife, president of the American Red Cross, will have less time to spend in the kitchen. So here's one of their favorite company dishes, since none of us are likely to be invited to the Doles' anytime soon: THE DOLES' JAMBALAYA (8 to 10 servings) Thick slice (about 3/4 pound) ham, cubed 1 cup chopped onion 1 clove garlic, minced 4 tablespoons ( 1/2 stick) butter 2 16-ounce cans whole tomatoes, chopped 1 1/4 cups beef bouillon 1 cup herb or plain rice 1 teaspoon sugar 3/4 teaspoon dried thyme leaves 1/2 teaspoon chili powder 1 bay leaf, crushed 1/8 teaspoon pepper 2 pounds of shelled, deveined raw shrimp 10-ounce can pitted black olives 1 to 2 green bell peppers, cut in 1-inch squares In large electric or regular skillet cook ham, onion and garlic in butter until onion is translucent but not brown. Add the tomatoes, beef bouillon, rice, sugar, thyme, chili powder, bay leaf and pepper. Cover and cook on low heat until rice is tender, 15 to 20 minutes. Fold in the shrimp, black olives and green pepper chunks. Simmer to desired thickness, about 5 to 10 minutes. Per serving: 380 calories, 29 gm carbohydrates, 206 mg cholesterol, mg sodium, 1058 gm protein, 16 gm fat, 5 gm saturated fat This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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