Jambalaya

• 1 Tbsp. allspice
• 1 lb. medium shrimp
• 2 slices bacon, diced
• 2 large onions, sliced
• 2 cloves garlic, chopped
• 1 green pepper, seeded and diced
• 1 (35 oz.) can tomatoes with juice
• 3 c. beef or chicken broth
• 1 bay leaf
• 1/2 tsp. ground thyme
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. Worcestershire sauce
• 2 c. white or brown rice
• salt and pepper

1. Fill a large saucepan with water, bring to a boil, then add the allspice and drop in shrimp.
2. Lower the heat to simmer and cook 3 to 5 minutes.
3. Drain and shell, then set aside.
4. In a Dutch oven, add
5. bacon
6. and
7. saute
8. over moderate heat for a minute until soft,
9. not brown.
10. Add onions and garlic and cook onions until soften.
11. Addtreen
12. pepper, tomatoes, broth, bay leaf, thyme, Tabasco
13. sauce and Worcestershire sauce and bring to a boil.
14. Stir in rice gradually and bring to a boil.tover and simmer until
15. liquid
16. is
17. absorbed, about 45 minutes.
18. Add shrimp, more Tabasco sauce, pepper and salt if desired.

allspice, shrimp, bacon, onions, garlic, green pepper, tomatoes, beef, bay leaf, ground thyme, tabasco sauce, worcestershire sauce, white, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=633446 (may not work)