Recipe: Jambalaya

Recipes using McCormick Organic Thyme

• 2 garlic cloves, minced
• 1 medium onion, coarsely chopped
• 4 tbsp unsalted butter
• 3 medium tomatoes, peeled, seeded and chopped (2 cup) or 16 oz can plum tomatoes, drained and chopped
• 2 tsp flour
• 1/2 tsp dried thyme
• 1/8 tsp white pepper
• 2 bay leaves
• 1/8 tsp ground cloves
• 1 cup water
• 1 cup cooked chicken cubed
• 1 cup cooked ham, cubed
• 1 cup fresh or frozen shrimp, about 1/2 lb cooked
• 3 cups cooked rice
• Salt to taste
• Pepper to taste

1. In a large, deep-sided pan saute the garlic and onion in the butter until it is translucent; do not brown.
2. Add tomatoes and stir.
3. Sprinkle in the flour and stir over medium-high heat for 3 to 4 minutes.
4. Stir in the thyme, cayenne, bay leaves and cloves. Add water.
5. Cook for another 3 to 4 minutes. Reduce heat to low and stir in the chicken, ham, shrimp and rice.
6. Season with salt and pepper to taste.
7. Cover and simmer gently for 30 minutes, stirring once or twice and adding a little water if necessary to prevent sticking.
8. Remove bay leaves before serving and garnish with parsley.