Jambalaya

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 c. chopped onion
• 1 medium green pepper, seeded and cut in strips
• 1 c. long grain rice
• 1 (16 oz.) can stewed tomatoes
• 1 c. water
• 1/8 tsp. Tabasco sauce
• 1/2 c. chopped ham
• 8 thin slices chorizo or other spicy hard sausage
• 1 tsp. dried oregano
• 1 lb. medium-size raw (in shells) or frozen shrimp
• salt and pepper

1. In a large skillet or paella pan, heat oil and saute garlic, onion and green pepper for 3 minutes (until softened).
2. Add remaining ingredients (except shrimp).
3. Bring to a boil, reduce heat, cover and simmer 15 minutes.
4. Quickly add shrimp, cover and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
5. Toss with a fork to fluff rice and distribute shrimp.
6. Serves 4.

olive oil, garlic, onion, green pepper, long grain rice, tomatoes, water, tabasco sauce, ham, chorizo, oregano, shrimp, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854196 (may not work)