Ham And Shrimp Jambalaya

• 2 1/2 c. baked ham, cubed
• 3/4 lb. shelled, deveined shrimp
• 5 slices bacon
• 1 1/2 c. long grain rice
• 1 medium onion, minced
• 1 green pepper, diced
• 1 clove garlic, crushed
• 1 (16 oz.) can tomatoes
• 1 (13 3/4 oz.) can chicken broth
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. thyme
• dash of hot sauce

1. About 1 hour before serving, fry bacon until crisp; crumble for topping and set aside.
2. In bacon drippings, cook rice, onion, pepper and garlic until rice is lightly browned.
3. Stir in tomatoes, chicken broth, salt, bay leaf and thyme.
4. Cover; simmer for 15 minutes.
5. Stir in ham, shrimp and hot sauce; cover and cook about 20 minutes or until rice is tender.
6. Sprinkle bacon crumbles over top before serving.
7. Yield: 6 servings.

ham, shrimp, bacon, long grain rice, onion, green pepper, clove garlic, tomatoes, chicken broth, bay leaf, salt, thyme, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521891 (may not work)