Shrimp And Sausage Jambalaya

• 1 medium onion, chopped
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/4 lb. chorizo sausage, sliced 1/4-inch thick
• 2 Tbsp. butter or margarine
• 1 1/2 c. long grain rice
• 2 c. tomato juice
• 1 (13 3/4 oz.) can chicken broth
• 1/2 c. chopped green onion
• 1 tsp. salt
• 1/2 tsp. leaf savory
• 1/2 tsp. liquid red pepper seasoning
• 1 lb. shelled and deveined shrimp
• 1/2 lb. diced, cooked ham
• chopped parsley

1. Saute onion, green pepper, celery and sausage in butter in a large Dutch oven for 5 minutes.
2. Add rice; cook and stir for 1 minute.
3. Add tomato juice, chicken broth, salt, savory and red pepper seasoning.
4. Bring to a boil, lower heat and cover.
5. Simmer, stirring occasionally for 20 minutes.
6. Stir in shrimp and ham; continue cooking for 15 minutes longer or until rice and shrimp are tender.
7. Stir in green onion.
8. Sprinkle with parsley.

onion, celery, green pepper, chorizo sausage, butter, long grain rice, tomato juice, chicken broth, green onion, salt, liquid red pepper, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263531 (may not work)