JAMBALAYA
Serves 4-6
250g diced ham (used ham steaks)
1 large onion, roughly chopped
3 cloves garlic, chopped
1 green chilli, seeded & chopped
½ green capsicum, seeded & diced
1 stick celery, finely chopped
875g can chopped tomatoes
2 tbspns tomato paste
1 tspn Worcestershire sauce
½ tspn hot chilli sauce
1 cup (200g) uncooked long-grain white rice
500g fresh or thawed prawns
¼ cup finely chopped parsley
Place all the ingredients except the prawns &
parsley in the camp oven; stir well.
Cover with lid & cook over low heat
(I used 6 heat beads below) for 2hrs or until rice is cooked.
One hour before serving, stir in the prawns.
Replace the lid & continue to cook over low heat
until prawns are heated through or cooked.
Stir the parsley through the jambalaya & serve hot.
Very easy & very yummy.
Note: I may be necessary to add an extra ¼ cup+ hot water to
ensure the rice doesn’t stick to base of camp oven.
Muzz

Looks good Muzz
Reads like a Hot Ham & Prawn Paella?
From southern USA of course.

Aart

Nice work Muz