Jambalaya

• 2 Tbsp. margarine or butter
• 1 medium onion, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 1 lb. cooked Polish sausage, cut into 1/2-inch slices
• 1 lb. frozen raw large shrimp
• 16 oz. can tomatoes, undrained, cut up
• 10 3/4 oz. can condensed chicken broth
• 6 oz. can tomato paste
• 3/4 c. uncooked regular rice
• 2 tsp. sugar
• 1 tsp. thyme leaves
• 1/2 tsp. garlic powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. pepper
• 1 bay leaf

1. In a large Dutch oven, melt margarine.
2. Saute onion for 2 to 3 minutes or just until tender.
3. Stir in remaining ingredients and blend well.
4. Cover.
5. Simmer for 20 to 30 minutes or until rice is tender and most of liquid has been absorbed, stirring occasionally.
6. Remove bay leaf.
7. Yields 8 (1 cup) servings.

margarine, onion, green pepper, sausage, shrimp, tomatoes, chicken broth, tomato paste, regular rice, sugar, thyme, garlic powder, cayenne pepper, pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251138 (may not work)