Yield: 24 (1-1/2 cup servings)
Ingredients:
1/4 cup DFS vegetable oil
1 lb. Farmland ham, chopped
1 lb. DFS onion, chopped
1 lb. DFS celery, sliced
1 lb. DFS green pepper, chopped
3 Tbsp. DFS garlic, minced
1 Tbsp. DFS dried thyme leaves
1 Tbsp. DFS cajun seasoning
1 tsp. DFS sage, ground
5 DFS whole bay leaves
51 oz. Heinz canned diced tomatoes
2 qts. + 1 cup College Inn chicken broth
3 cups DFS lentil beans
2 cups Uncle Ben's long grain rice
1 lb. Harvest of the Sea shrimp, peeled & deveined
1. In stock pot or steam-jacketed kettle, saute ham in oil until lightly browned.
2. Stir in onion, celery, green pepper, garlic, thyme, cajun seasoning, sage and bay leaves. Saute until vegetables are soft, about 5 minutes.
3. Stir in tomatoes, chicken broth, lentils, rice and shrimp. Bring to a boil; reduce heat and cover.
4. Simmer 20-30 minutes, until liquid is absorbed and rice is tender. Remove bay leaves before serving.
Recipe provided by USA Dry Pea & Lentil Council