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| 1 Tasse | onions chopped |
| 1 Tasse | green bell pepper chopped |
| 2 Esslöffel | margarine or butter |
| 2 Tasse | water |
| 1 Dose | (14.5 or 16 oz.) whole Tomatoes; undrained, cut up |
| 1 Dose | (6 oz.) Tomato Paste |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | cayenne pepper |
| 1/8 Teelöffel | pepper |
| 1 Tasse | rice Uncooked |
| 3/4 x ca. 450 g | Cooked Ham; cut into 3/4 inch cubes |
| 1 Dose | (15.5 oz.) Butter Beans; drained |
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A halmark of creole cooking, jambalaya is traditionally a combination of rice plus any mixture of meat, poultry, shellfish and vegetables. This slightly spicy family-style version combines cooked ham and creamy butter beans with traditional creole seasonings. It's easy to make and delicious to eat!
In large skillet over medium-high heat, cook and stir onions and green pepper in margarine until crisp-tender. Stir in water, tomatoes, tomato paste, sugar, thyme, cayenne and pepper. Bring to a boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes or until rice is tender, stirring occasionally.
Stir in ham and butter beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally. 6 (1-1/4 cup) servings.
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