Jambalaya, With Thanks To Pol Martin

• 4 slices bacon, diced
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 4 tomatoes, peeled and seeded or 410 g canned tomatoes
• 1/2 teaspoon fennel seed
• 1/2 teaspoon thyme
• 1 cup cooked rice
• 1 cup chicken stock
• 1/2 lb cooked ham, chopped in small pieces
• 3/4 lb shrimp, peeled and deveined
• 1 yellow pepper, cut in strips
• 1 green pepper, cut in strips
• 3 drops hot pepper sauce

1. Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
2. Cook bacon in large pan over medium heat. Remove from pan and set aside.
3. Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
4. Stir in tomatoes, fennel and thyme. Cook 5 minutes.
5. Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
6. (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
7. Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.

bacon, onion, garlic, tomatoes, fennel seed, thyme, rice, chicken stock, ham, shrimp, yellow pepper, green pepper, pepper sauce

Taken from www.food.com/recipe/jambalaya-with-thanks-to-pol-martin-348217 (may not work)