Rosies Jambalaya

• 2 onins, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 3 tbsp. oil
• 1 lb. shrimp (raw, fresh)
• 1 1/2 cup uncooked rice (Uncle Bens converted)
• 3 cups chicken broth
• 1 (16 ounce) can tomatoes
• 1/8 tsp. pepper
• 1/8 tsp. thyme
• 1/8 tsp. tobasco
• 1 bay leaf, crumbled
• 1 lb. cooked cubed ham or specialty sausage

1. Cook and stir onions, peppers, garlic & 2 tbsp. oil in 4 quart dutch oven. Cook on low for 3 minutes. Add shrimp and cook until they are pink (5 minutes). Turn into mixing bowl. Cook remaining oil and rice in Dutch oven over medium-high heat, stirring frequently for 10 minutes. Stir in chx broth, tomatoes, salt, pepper and spices. Heat to boiling. Cover and simmer (w/out stirring) until rice is tender. Stir in shrimp mix and warm until shrimp and ham are hot.

onins, green pepper, red pepper, yellow pepper, oil, shrimp, rice, chicken broth, tomatoes, pepper, thyme, tobasco, bay leaf, ham

Taken from www.epicurious.com/recipes/member/views/rosies-jambalaya-1269708 (may not work)