Jambalaya(Microwave Fish And Seafood)

• 2 Tbsp. olive oil or bacon drippings
• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 large clove garlic, chopped
• 1/2 lb. skinless, boneless raw chicken, cut in 1-inch pieces
• 1/2 c. regular long grain rice (uncooked)
• 1 1/2 c. V-8 juice
• 2 Tbsp. Louisiana style hot sauce or hot pepper sauce
• 1/4 tsp. dried thyme leaves, crushed
• 1 bay leaf
• 1/2 lb. medium shrimp, shelled and deveined
• 1/4 c. chopped parsley
• 1/4 lb. smoked sausage, cut in 1/2-inch pieces

1. In a 3-quart microwave-safe casserole dish, combine oil, onions, green pepper and garlic.
2. Cover with lid; microwave on High for 4 minutes or until vegetables are tender, stirring once during cooking.
3. Stir in chicken, sausage, rice, V-8 juice, hot sauce, thyme and bay leaf.
4. Cover; microwave on High for 10 minutes or until bubbling, stirring once during cooking.
5. Stir again.
6. Reduce power to 50%.
7. Cover; microwave 10 minutes or until rice is nearly done.
8. Stir in shrimp and parsley.
9. Cover; microwave at 50% power for 5 minutes or until most shrimp is opaque, stirring once during cooking.
10. Let stand, covered, 5 minutes or until shrimp are opaque. Remove bay leaf.
11. Makes 6 servings.

olive oil, onion, green pepper, clove garlic, skinless, regular long grain rice, louisiana style hot sauce, thyme, bay leaf, shrimp, parsley, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578324 (may not work)