Shrimp Jambalaya

• 1 large yellow onion, chopped
• 1 large garlic clove, minced
• 1 large green pepper, chopped
• 1 large celery rib, diced with tops
• 1/4 c. lard or bacon drippings
• 2 Tbsp. minced parsley
• 1/2 lb. ham, cut into 1/4-inch cubes
• 1/2 tsp. dried leaf thyme
• 2 large bay leaves
• 1 tsp. Tabasco pepper sauce
• 1 (1 lb. 12 oz.) can tomatoes
• 1/2 c. tomato sauce
• 2 c. rice
• 1 1/2 lb. fresh or frozen raw shrimp, shelled and deveined

1. Saute onion, garlic, green pepper and celery in lard (moderate heat) until onion is golden.
2. Add parsley, ham, thyme and bay leaves.
3. Cook 5 minutes, stirring often.
4. Add Tabasco, tomatoes and juice, tomato sauce, 2 cups water and 2 teaspoons salt.
5. Simmer 5 minutes.
6. Add rice.
7. Reduce heat to simmer and cook, covered, 30 minutes.
8. Add shrimp and simmer, covered, 10 to 15 minutes longer until rice is tender and all liquid is absorbed.
9. Season to taste with salt and Tabasco sauce.
10. Serves 6 to 8.

yellow onion, garlic, green pepper, celery, lard, parsley, ham, dried leaf thyme, bay leaves, tabasco pepper sauce, tomatoes, tomato sauce, rice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902913 (may not work)