Governor'S Jambalaya

• 1 lb. large shrimp, shelled and deveined
• 1/2 c. dark rum
• 1/2 c. water
• 1/4 c. bacon drippings
• 1 large sliced red onion
• 1/2 c. cooked sausage meat
• 3 1/2 c. cooked tomatoes with liquid (1 large can)
• 1 1/2 c. cooked rice
• 1 bay leaf
• 1 1/2 tsp. salt
• freshly ground black pepper
• pinch of thyme

1. Marinate shrimp in rum. Combine with water for 1 hour, turning occasionally. Saut onion in bacon drippings until lightly browned.
2. Add sausage (broken in pieces) and the shrimp with rum. Simmer gently 2 or 3 minutes. Transfer to heavy 3-quart pot. Add tomatoes, bay leaf, salt, pepper, thyme and rice.
3. Cover pot tightly and bring to a boil. Simmer gently for 20 minutes. Serve with freshly baked breadsticks or rolls.

shrimp, dark rum, water, bacon drippings, red onion, sausage meat, tomatoes, rice, bay leaf, salt, freshly ground black pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129450 (may not work)