Presents

"Jambalaya Ham Soup"

Recipe Source: 1986 Best Recipes Yearbook Better Homes and Gardens Soups & Sandwiches Recipe File Serving Size: Makes 6 servings

Amount Ingredient 1 1/4 to 1 1/2 pound meaty ham bone 1 slice onion 1 cup celery leaves 2 to 3 parsley sprigs 1/4 teaspoon ground red pepper 1 cup sliced celery 1/2 cup chopped onion 1 small clove garlic, minced 2 tablespoons butter 8 ounce can tomato sauce 1/4 cup ketchup 1/4 cup long grain rice 10 ounce package frozen cut okra 4 1/2 ounce can shrimp

Preparation Instructions:

Combine ham bone, onion, slice, celery leaves, parsley sprigs, red pepper, 5 cups water and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover; simmer 30 to 45 minutes. Remove bone. Cool and cut off meat; chop. Discard bone. Strain broth. Cook sliced celery, onion and garlic in butter till tender. Stir in broth, ham, tomato sauce, ketchup, and uncooked rice. Bring to boiling; reduce heat. Cover; simmer 15 minutes. Add okra and drained shrimp. Return to boiling; reduce heat. Cover; simmer 5 minutes. Garnish with cooked crawfish and mustard greens. Serves 6.

Per serving: 241 calories; 15 g protein; 19 g carbohydrates; 12 g fat; 739 mg sodium; 75 mg cholesterol.

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