Jambalaya

• 2 medium onions, chopped
• 1/2 medium green pepper, chopped
• 1 clove garlic, finely chopped
• 3 Tbsp. olive or vegetable oil
• 1 lb. fresh or frozen raw shrimp, peeled and deveined
• 1 c. uncooked regular rice
• 2 c. chicken broth
• 1 (16 oz.) can tomatoes
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. red pepper sauce
• 1 bay leaf, crumbled
• 1/2 lb. cubed, cooked ham (1 1/2 c.)

1. Cook and stir onions, green pepper, garlic and 2 tablespoons of the oil in 4-quart Dutch oven over low heat 3 minutes.
2. Add shrimp. Cook, stirring frequently until shrimp are pink, about 5 minutes. Turn shrimp mixture into bowl; reserve.
3. Cook remaining 1 tablespoon oil and the rice in Dutch oven over medium-high heat, stirring frequently until rice is light brown, about 10 minutes. Stir in chicken broth, tomatoes (with liquid), salt, pepper, thyme, pepper sauce and bay leaf.
4. Heat to boiling; reduce heat.
5. Cover and simmer until rice is tender, about 15 minutes.
6. Stir in reserved shrimp mixture and the ham.
7. Cover and cook just until shrimp and ham are hot.
8. Makes 6 servings.

onions, green pepper, clove garlic, olive or, shrimp, regular rice, chicken broth, tomatoes, salt, pepper, red pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300874 (may not work)