Jambalaya

• 2 1/2 c. canned chicken broth
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 2 cloves minced garlic
• 12 oz. uncooked shrimp, shelled and deveined
• 6 to 8 drops red pepper sauce
• 8 oz. diced cooked chicken
• 8 oz. cubed turkey ham
• 2 Tbsp. salad oil
• 6 oz. uncooked rice
• 4 c. canned whole tomato, coarsely chopped
• 3 to 4 bay leaves
• 1/2 tsp. thyme

1. Saute green pepper, onion, celery and garlic in 1/3 cup chicken broth for 5 to 7 minutes.
2. Add shrimp and simmer until fully cooked (5 minutes).
3. Add 1/3 cup more broth if needed.
4. Add other meats and set aside.
5. Heat oil in a heavy frypan; brown the rice.
6. In large Dutch oven, place remaining broth, tomatoes, bay leaves, thyme, rice and red pepper sauce.
7. Bring to a boil and simmer for 15 minutes.
8. Combine all ingredients and heat through. Makes 6 servings.

chicken broth, green pepper, celery, onion, garlic, shrimp, pepper sauce, chicken, turkey ham, salad oil, rice, tomato, bay leaves, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168251 (may not work)