Jiffy Jambalaya

• 1 medium size onion, chopped
• 1 sweet green pepper, chopped
• 1 Tbsp. butter
• 1 clove garlic, finely chopped
• 1 Tbsp. flour
• 1 can (16 oz.) whole tomatoes
• 1 c. tomato juice
• 1/2 c. bottled clam juice
• 1 Tbsp. chopped parsley
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. crumbled thyme
• 1/8 tsp. liquid red pepper
• 1/2 tsp. salt
• 2 c. diced cooked ham
• 3 c. cooked white rice
• 1 lb. medium shrimp, shelled and deveined

1. Saute onion and green pepper in butter in Dutch oven until softened, about 5 minutes.
2. Add garlic; cook 30 seconds.
3. Add flour; cook, stirring, 1 minute.
4. Pour in tomatoes, tomato juice, clam juice, parsley, Worcestershire sauce, thyme, red pepper seasoning, salt and pepper.
5. Bring to boiling.
6. Lower heat to simmer.
7. Add ham and rice.
8. Cook, covered, 15 minutes.
9. Add shrimp; cook, covered, 5 minutes longer or until shrimp are cooked through.

onion, sweet green pepper, butter, clove garlic, flour, tomatoes, tomato juice, clam juice, parsley, worcestershire sauce, thyme, liquid red pepper, salt, ham, white rice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161882 (may not work)