Jambalaya

• 1/4 c. vegetable oil
• 1 c. onions, chopped
• 1 c. green pepper, chopped
• 1/2 c. celery, chopped
• 2 cloves garlic, minced
• 1/2 lb. smoked ham, cut in 1/2-inch pieces
• 3/4 lb. smoked sausage, sliced
• 2 c. uncooked rice
• 1 (14 1/2 oz.) can whole tomatoes, cut up
• 2 1/2 c. beef broth
• 2 tsp. Cajun seafood seasoning
• 1 lb. shrimp, peeled
• 1 Tbsp. parsley flakes

1. In a heavy pot or Dutch oven, heat oil; add onions, peppers, celery and garlic.
2. Cook until vegetables are tender, about 5 minutes.
3. Add ham and sausage.
4. Cook over medium heat about 8 minutes or until brown.
5. Stir occasionally.
6. Add rice.
7. Cook and stir 5 minutes or until rice is lightly brown.
8. Add tomatoes, beef broth and Cajun seasoning.
9. Mix well.
10. Bring to boil; reduce heat and simmer covered until rice is tender.
11. Stir in shrimp and parsley.
12. Cook until the shrimp turn pink, about 5 minutes.

vegetable oil, onions, green pepper, celery, garlic, ham, sausage, rice, tomatoes, beef broth, cajun seafood seasoning, shrimp, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076060 (may not work)