Jambalaya Rice

• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 12 cup chopped celery
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 150 g ham, diced
• 150 g chorizo sausage, sliced
• 34 cup uncooked rice
• 1 cup clara ole tomato sauce (250 g)
• 1 bay leaf
• 1 teaspoon salt
• 1 chili pepper, seeded and minced
• 1 12-2 cups chicken stock
• 350 g shrimp, shelled and deveined
• 2 tablespoons chopped parsley

1. Heat the oil in a large pan over medium heat.
2. Add the onion, celery and bell pepper.
3. Cook until almost brown.
4. Add the garlic and cook for another 2 minutes.
5. Stir in the ham and chorizo and brown for 10 minutes, scraping the bottom while stirring.
6. Add in the rice and stir to coat well with oil.
7. Stir in the Clara Ole Tomato sauce, bay leaf, salt and chili pepper.
8. Mix well for 3 minutes.
9. Pour in the broth.
10. Cover the pan.
11. Reduce heat to low and cook until the rice is tender and liquid is almost gone.
12. Add the shrimp and cook until the shrimp is done.
13. Adjust the seasoning.
14. Stir in the parsley and serve.

vegetable oil, onion, celery, bell pepper, garlic, ham, chorizo sausage, rice, tomato sauce, bay leaf, salt, chili pepper, chicken stock, shrimp, parsley

Taken from www.food.com/recipe/jambalaya-rice-64418 (may not work)