Shrimp Jambalaya

• 1 large yellow onion chopped
• 1 large garlic clove minced
• 1 large celery rib diced with tops
• 1/2 cup bacon drippings
• 2 tablsp minced parsley
• 1/2 lb ham cut in 1/2 inch cubes
• 1/2 tsp dried leaf thyme
• 2 large bay leaves
• 1 tsp TABASCO pepper sauce
• 2 tsp salt
• 1 can tomatoes ( 12 oz)
• `/1 cup tomato sauce
• 2 cups cold water
• 2 cups converted rice
• 1 1/2 pounds fresh or frozen shrimp shelled and deveined

1. Saute onion, garlic, green pepper and celery in bacon fat in large heavy kettle over moderate heat 12 mins until onions are golden brown
2. Add parsley, ham, thyme and bay leaves and fry stirring ofter for 5 mins
3. Add Tabasco , salt tomatoes and their juice breakingup the large clumps, tomato sauce and the water Simmer uncovered for 5 mins
4. Add rice and adjust heat so liquid simmers gently cover and cook 30 mins
5. Add shrimp toss the mixture lightly re cove and simmer 10-15 mins longer until shrimp are cooked and rice is tender and all liquid is absorbed. Taste for salt and Tabasco and add more to each if needed Toss lightly moound o n a deep heated paltter and serve

onion, garlic, celery, bacon drippings, parsley, ham, thyme, bay leaves, pepper sauce, salt, tomatoes, tomato sauce, cold water, rice, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-jambalaya-50092389 (may not work)