Jambalaya

• 1 Tbsp. olive oil
• 1/2 lb. smoked ham, cut into 3/4-inch chunks
• 1/2 lb. smoked sausage, cut into 1-inch chunks
• 1 large onion, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 1/2 c. uncooked long grain rice
• 1 (14.5 oz.) can seasoned diced tomatoes
• 2 c. chicken broth
• 1/2 tsp. pepper
• 1/2 tsp. ground thyme
• 1/4 tsp. cayenne pepper

1. In large skillet, heat oil over medium-high heat.
2. Add ham and sausage.
3. Saute 6 to 7 minutes.
4. Remove to bowl.
5. In hot drippings, saute onion, garlic, pepper and celery over medium-low heat for 5 minutes.
6. Stir in remaining ingredients.
7. Heat to boiling.
8. Reduce heat to low; cover and simmer for 15 minutes. Add ham and sausage; cover.
9. Cook 3 minutes, stirring once. Remove from heat.
10. Let stand for 5 minutes.
11. Serve.

olive oil, ham, sausage, onion, green pepper, yellow pepper, stalks celery, garlic, long grain rice, tomatoes, chicken broth, pepper, ground thyme, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985009 (may not work)