Jambalaya

• 1 tsp. vegetable oil
• 1/2 lb. smoked deli ham, cubed
• 1/2 lb. smoked sausage cut into 1/4 inch thick slices
• 1 large onion, chopped
• 1 large green bell pepper, chopped (about 1 1/2 c.)
• 3 ribs celery, chopped (about 1 c.)
• 3 cloves garlic, minced
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (10 1/2 oz.) chicken broth
• 1 c. uncooked rice
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dried thyme leaves
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground red pepper
• 1 pkg. (12 oz.) frozen ready-to-cook shrimp, thawed

1. Preheat oven to 350u0b0. Spray 13 x 9 inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture. Combine tomatoes with juice, broth, rice, worcestershire sauce, thyme, salt, black pepper and red pepper in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined. Cover tightly with the foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake uncovered, 10 minutes or until shrimp are pink and opaque. Makes 8 servings.

vegetable oil, deli ham, sausage, onion, green bell pepper, celery, garlic, tomatoes, chicken broth, rice, worcestershire sauce, thyme, salt, black pepper, ground red pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23571 (may not work)