Shrimp And Sausage Jambalaya

• 3/4 c. chopped green peppers
• 1 lb. peeled raw shrimp
• 1 lb. sliced smoked sausage
• 1 c. chopped onion
• 1 c. chopped ham
• 1 minced garlic clove
• 3 Tbsp. vegetable oil
• 3 1/4 c. water
• 1 (28 oz.) can tomatoes
• 2 c. raw long grain rice
• 4 beef or chicken bouillon cubes
• 2 tsp. paprika
• 1/4 tsp. basil
• 1/4 tsp. thyme
• 1/8 tsp. pepper
• chopped parsley
• Tabasco sauce

1. In large kettle or Dutch oven, cook sausage, ham, onion, green peppers and garlic in oil until sausage is brown.
2. Stir in remaining ingredients, except shrimp, parsley and Tabasco sauce. Bring to a boil.
3. Reduce heat, cover and simmer 20 minutes.
4. Stir in shrimp.
5. Cook uncovered 5 to 8 minutes longer or until liquid is almost absorbed.
6. Garnish with parsley and serve with hot sauce, if desired.

green peppers, shrimp, sausage, onion, ham, garlic, vegetable oil, water, tomatoes, long grain rice, beef, paprika, basil, thyme, pepper, parsley, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=425694 (may not work)